1 Generally speaking, duck blood is made by adding appropriate amount of salt to fresh duck blood and solidifying it with clear water. The solidified duck blood tastes tender and smooth, melts into slag, and can be eaten after boiling for 5-6 minutes.

2. Generally speaking, for animal blood, once exposed to air, prothrombin is rapidly activated to form thrombus, which is the process of duck blood formation. It is easy to make duck blood not change back to its original liquid after coagulation. Heat it! Because blood coagulation is due to protein's denaturation, and protein's denaturation beyond a certain temperature cannot be reduced, you only need to heat the blood protein to inactivate denaturation, and then it will not change back to liquid at any temperature.