Pig's blood is blood, so there will certainly be a bloody flavor, although the taste is not very heavy, but carefully smell is able to smell, smell no flavor or fishy smell of pig's blood do not choose. So the people who are concerned about cooking pig blood also blanched.
There are a lot of people do pig's blood is to do this step wrong, some are not blanching, some are hot water in the pot, in fact, the most correct practice is cold water in the pot, because in the process of slowly heating, pig's blood in the blood froth will be fully cooked, so that pig's blood eaten without fishy flavor. And this will not cook the pig blood old and bad.
Pig blood blanching time must not be too long, 40 seconds blanched pig blood is not fishy and especially tender. After finishing, we will put it out into the cool water once cool, let the pig blood in the cool water naturally cool can be.
Additionally pig's blood and garlic, cilantro fried together, not only can remove the fishy taste of pig's blood, but also increase the aroma, so that the pig's blood, smooth and crisp, not fishy but also very fragrant, wine and rice, like friends can try
Pick method: pig's blood, although it is blood, but processed, so it will not be as fresh pig's blood bright red, should be dark red, if the color is bright red, may be laced with other substances, it is best to try. May be mixed with other substances, it is best not to choose, in addition, pig blood cut to see the cross-section is a lot of honeycomb holes, if too smooth, there is no pore pig blood do not choose, because the real pig blood solution is rich in oxygen, when it solidifies, it is inevitable that many air holes will be generated because of air bubbles.