Are you adding too much water? When we kill pigs in our hometown, we put some salt in the basin first, then add a little warm water, and then wait for it. As soon as the pig's blood is released, we use the basin to connect it, stir it a few times while connecting it, and then find a place to put it casually, and naturally it will be jelly-like. Salt can solidify.

Adding a large amount of cold water to the freshly released blood basin will soon agglomerate. If you want to cook with pig blood, you need to add another process. Boil the blood clots in the basin with cold water, cut them into pieces of the same size with a knife, pour them into the pot of boiling water, continue to heat, and then the color will darken. When the blood clots are the same color inside and outside, turn off the fire. If you turn it off slowly, you will cook the old blood clots and put them in cold water for preservation.

What should I do if pig blood is not coagulated?

1, put the blood clots solidified with cold water in the basin, cut them into pieces of the same size with a knife, and pour them into a pot of boiling water to continue heating, and then the color will become darker.

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

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