If you want strong blood, the more you cook, the more tender you become. In addition to adding a little salt to boiling water, add a little baking soda. In addition, when boiling blood, don't leave the water on all the time, but turn on a small fire all the time, and the water in the pot keeps bubbling. The blood boiled in this way is more tender. If the water in the boiling pot keeps boiling and rolling, the boiled blood will be very old and there will be a big steam hole in the blood, so the boiled blood will be very old and unpalatable.