Main ingredient: 1500g of fresh pig blood;

Supplement: 5g of ginger, 10g of cooking wine

Pig Blood Want

1

This is fresh pig blood bought from the pork stall in the food market. Because of the blood stains, blood water and other reasons, it can not directly become a cooking ingredient, need to be further processed, so that it is thoroughly coagulated, cooked, will not be cooked for a long time, smooth blood wang initial processing products.

2

In the sink, fill a large amount of water, at least so that the pig's blood can be half-submerged in the water, to prevent the operation process, so that the pig's blood becomes fragmented.

3

With the palm of your hand, gently lift the pig's blood gently and remove the light-colored part of the piece. This part is the blood froth and dirt floating on the surface of the fresh pig's blood when it solidifies from the liquid state and must be removed.

4

Then the whole square of pig's blood is held tightly under water with the palm of the hand, and sliced into 2-centimeter-thick slices with a razor blade. I couldn't get a good shot of the slices because I had to film it, so I only saw the big slices of blood after they were cut.

5

As shown in the photo, use a small cooking pot, put in an appropriate amount of water, and in the water, put the palm of your hand flat, hold up a piece of thick blood, and then move it to the top of the small cooking pot, about 10 centimeters above, and cut the thick blood into square strips at a width of 2 to 2.5 centimeters.

6

As shown in the photo, use the knife again to cut crosswise at 2~2.5 cm intervals, so as to obtain a square dice of about 2 cm. Step 5 and this step should be cut with a light force to prevent cutting the palm of your hand.

7

Again, slowly slide the cut square dices into a small cooking pot. Repeat this until all the thick blood slices are diced into squares.

8

This already diced pork blood in the small cooking pot.

9

On medium-low heat, slowly heat the water to bring it up to temperature. At this point the water temperature is about 40 degrees. In the following blanching process, be sure to control the heat and keep the water temperature up to 95 degrees. Excessive water temperature, it will make the semi-finished products have a dry, coarse fiber texture and in the diced pieces of air bubbles, the cut surface did not have a delicate and smooth look and feel.

10

Blood oozing out of the ding block, will let the blanching water stained with blood, sticky, water temperature bottom, surface difference, as can be seen in the picture, near the bottom of the pot of ding block, has been heated quickly, has been discoloration, while the other ding block is still red. So the diced pieces in the heating process, to stir diligently, so that all the diced pieces of heat degree of consistency.

11

As the water temperature rises, the water turns dark red. The water temperature at this point is about 60 degrees.

12

The blood cubes also turn dark red.

13

Water temperature continues to rise about 85 degrees, blanch the blood in the water precipitation, the original dark red blanch water becomes clear, ding block has become dark brown, change the fire, ding block in this water temperature to maintain 15 minutes, and then use the finger of the fingertips to press the ding block of the degree of hardness: if hardness of the hardness in the cheeks of their own ~ between the tip of the hardness of the nose is about, the ding block is well handled.

14

This is the state of the final blanch: blanch the blood in the water has coagulated into small grains of sesame-sized disk.

15

The coagulation of blood stains suspended in the blanching water, blanching water quality becomes clear.

16

Blanch the diced pieces in running water.

17

Repeated 3 times, it can be stuck on the surface of the diced blood particles rinse clean.

18

Semi-finished product. You can use it to make dishes related to the blood and pork. Soak it in water and put it in the 0 degree freshness layer of the refrigerator to keep it fresh for a week without spoiling it, so you can use it as you like.

Tips

1, in the production, depending on the needs of the dish, fresh pig's blood can be cut into large pieces or the whole piece of blanching, in the blanching and then change the knife and cut into the shape of the ingredients needed, but with more time.

2, in step 13, the higher the water temperature, made of semi-finished products, the more coarse and astringent, and vice versa; blanching temperature must be controlled and blanching process diligently stirred.