Boiled pig blood, to blanch, pig blood, I believe we are no strangers, pig blood contains a large number of nutrients, eat pig blood can not only effectively treat anemia, etc., but also clean up the body of garbage, but due to the fishy taste of pig blood is relatively heavy, a lot of people can not stand the taste so they choose not to eat, cook pig blood, be sure not to blanch directly in the pot, if less than one step, but also fishy and not fresh and tender! Take a look at it!
Many people will blanch before braising to remove the fishy, in fact, only this blanching alone, the fishy in the pig's blood can not be completely removed, in fact, as long as the blanching time to add such a small step, guaranteed that you burned out of the pig's blood is not only tasty but also has no fishy flavor.
This step is that we blanch the water in the water with a little salt, stirred evenly and then put the pig's blood into the pot to blanch, so that not only can deodorize, but also remove the fishy taste, and other odors, so that blanching pig's blood can be more fresh and tender!
With this method of blanching pig's blood, braised up more delicate and delicious!