Raw duck blood boiled in boiling water and cold water can be, just eating taste is not the same, cold water cooking, eating fresh feeling stronger, hot water cooking, eating taste more refreshing some.

Duck's blood is a common food in our life, it has a tender texture, a fresh flavor when eating, and a variety of ways to cook it.

Fresh duck blood want to be made into cubes, can be put into the container, in the duck blood into the right amount of salt and mix well, and then let stand for half an hour, will be placed in the container into the 75 degrees of hot water basin, waiting for the duck blood naturally into the block can be.

Duck blood can be eaten after it is frozen, provided that the duck blood has not deteriorated, but the taste of duck blood after freezing is poor.

Generally speaking, high-quality duck blood is no bloody flavor, because in the process of processing, after a high temperature degassing deodorization treatment, but instead has a strong duck flavor.

Duck blood in the processing, it is recommended to cut into pieces, and then into the boiling water blanching, and then quickly over again in cool water, so that you can maintain the complete shape of the duck blood, but also to maintain the fresh taste of duck blood.

The duck blood is recommended to be blanched before frying, after blanching the duck blood fishy flavor is smaller, edible taste will be greatly improved.