The production method is as follows:

1. Add a lot of cold water to the hot blood basin that has just been released, and it will form lumps in a short while.

2. Boil some water with pepper and aniseed, and add some salt. When the temperature drops, pour it into the blood and stir, it will soon solidify into blood tofu.

3. If you want to use pig blood for cooking, add another step: boil a large pot of water, add the blood clots solidified by cold water into the basin, use a knife to cut into pieces of the same size and pour in the boiling water. Continue to heat the pot and the color will become darker. When the inside of the blood clot is the same color as the outside, turn off the heat. If it is turned off slowly, it will become old. Take out the cooked blood clots and store them in cold water so that they can be processed again and will not break easily.

4. Add a small amount of salt to fresh pig blood to prevent coagulation, and then add 2-3 times the blood volume of water to quickly coagulate the pig blood.