Blanching to remove fishy smell is a cooking skill, which is usually used to cook meat ingredients, such as chicken, beef and mutton. The process of blanching is to put the meat in cold water, heat it to boiling water, then cook it for 1-3 minutes, and then take it out.

Why do you want to blanch it before cook the meat? This is because some blood and fat will remain when meat is slaughtered, and these substances may have fishy smell and peculiar smell, which will affect the taste and quality of meat. Scalding is to coagulate the fat and blood on the surface of meat by heating, so as to remove the odor and fishy smell.

Compared with other meats, the fishy smell of pig blood is not obvious, which is mainly due to the composition and cooking method of pig blood itself. Pig blood is rich in nutrients such as iron, protein, vitamins, etc. It can nourish blood, care skin and enhance immunity. When boiling pig blood, boiled water is usually used to remove the gray substances and impurities on the surface of pig blood, making it cleaner, more stable and more beautiful.

In addition, in the cooking process of pig blood, some seasonings and side dishes, such as tofu, peanuts, ginger and garlic, may be added to enhance its taste and fragrance. These factors work together to mask some peculiar smell and fishy smell of pig blood.

In a word, blanching to remove fishy smell is just a cooking skill, which is mainly used in meat ingredients. The main reason of pig blood is that its own ingredients and cooking methods make its fishy smell not obvious. Whether blanching or other cooking methods, we need to pay attention to the hygiene and freshness of ingredients to ensure their quality and taste, and at the same time, reasonably mix ingredients to make more delicious and nutritious food.