Ingredients: fresh pig blood1500g; ;

Accessories: 5g ginger slices, 10g cooking wine.

Pig blood flourishing

1

This is fresh pig blood bought from the pork stall in the vegetable market. Because of blood stains, blood water and other reasons, it can not be directly used as cooking ingredients, and it needs further processing to make it completely solidified and cooked, so that it can be cooked for a long time and the entrance is smooth.

2

A large amount of water should be filled in the sink, so that at least the pig blood can be semi-floating in the water to prevent the pig blood from becoming fragments during the operation.

three

Gently lift the pig's blood with the palm of your hand and cut off the light-colored part. This part is the blood foam and dirt floating on the surface when fresh pig blood solidifies from liquid state, which must be removed.

four

Then the whole square pig blood was tightly clamped in the water with the palm of your hand, and cut into 2 cm thick slices with a blade. Because of the shooting, I can't take the photos of the slices, only the cut blood slices.

five

As shown in the figure, put a proper amount of water in the small boiling pot, put your palm flat in the water, lift a thick blood clot, move it to the top of the small boiling pot, about 10 cm high, and cut the thick blood clot into square strips with a width of 2~2.5 cm.

six

Cross-cut with a knife at intervals of 2~2.5 cm as shown in the figure, thus obtaining a cube of about 2 cm. The cutting force in step 5 and this step should be light to prevent the palm from being cut.

seven

Then slowly slide the diced meat into the small pot. Repeat this action until all the thick blood slices are cut into squares.

eight

This is the state of pig blood cubes boiling in a small pot.

nine

Turn on a small fire and heat it slowly to raise the water temperature. The water temperature at this time is about 40 degrees. In the next cooking process, it is necessary to control the heat and keep the water temperature below 95 degrees. If the water temperature is too high, the semi-finished products will smell dry and coarse fiber, and bubbles will be generated in the cutting, and the cut surface will lose its delicate and smooth impression.

10

Because blood seeps out of the cut pieces, the clear water in the water will be stained with blood and become sticky, and the bottom and surface of the water temperature are very different. As can be seen from the figure, the cut pieces near the bottom of the pot have changed color due to rapid heating, while the other cut pieces are still red. Therefore, during the heating process, the dice should be stirred frequently to make all dice have the same heating degree.

1 1

With the increase of water temperature, the color of water turns dark red. The water temperature at this time is about 60 degrees.

12

The blood clot also turned dark red.

13

When the water temperature continues to rise to about 85 degrees, the blood in the water will be separated out, the originally dark red water will become clear, and the diced squares will become dark brown. Turn the heat down, keep the diced square at this water temperature for 15 minutes, and then press the hardness of the diced square with your fingertips: if the hardness between your cheek and the tip of your nose is similar, handle the diced square.

14

This is the last drowning state: the blood of the drowning person has condensed into sesame-sized particles.

15

Blood is suspended in water after coagulation, and the water in the water becomes clear.

16

Rinse the pieces with running water.

17

Repeatedly for 3 times, the blood particles stuck on the surface of the block can be washed clean.

18

Semi-finished products. You can use it to cook dishes related to blood. Soak it in clear water and put it in the 0℃ fresh-keeping layer of refrigerator. It can be kept fresh for a week and can be used at any time.

skill

1, when making, depending on the needs of dishes, fresh pig blood can be cut into large pieces or whole pieces, cooked and cut into the required shape of ingredients with a knife, but it takes a long time.

2. Step 13, the higher the water temperature, the rougher the semi-finished product, and vice versa; In this process, the water temperature must be well controlled and stirred frequently.