To make pig's blood into a blood clot is not old, tender and slippery delicious need to keep in mind the following steps:

1, kill the pig before preparing a stainless steel pot, add the estimated amount of pig's blood one-fifth of the cool white, add a spoonful of salt, mix well until melted standby;

2, will be slaughtered pig blood to the big pot, while using the pot spoon to keep stirring to prevent the pig's blood from solidifying ahead of time, the completion of the bloodletting and let it sit for half an hour, pig's blood can be solidified;

3, a pot of hot water, cooled to about 75 degrees, will be solidified pig blood cut into small pieces of suitable into the hot water soaked for 25 minutes, out into the cool water in the stereotypes, so that the tender and delicious pig's blood that is into, and then no matter whether it is under the pot frying flavor is very good.

Do pig blood to be tender and not old need to keep in mind the following 3 points:

1, the basin first add 1/5 cold white. Many people kill the pig bleed unskilled do not know should first add water in the basin, the results of the pig blood directly into the basin premature coagulation, pig blood and basin adhesion serious, pig blood clumps tight and easy to break, cook out and old and hard, and there are a lot of people who know that they should be in the basin first add water, but add the tap water, tap water, tap water, there are more minerals such as negative ions, pig blood directly into the tap water is easy to coagulate faster, and easy because of the presence of negative ions in the water. Many people kill pigs know to add water, but did not add salt, or listen to a lot of people say to add salt but do not know the principle, the following Lin greatly explains to you, the density of pig's blood itself is less than the water, pig's blood will be due to the difference in density floating in the water, but the difference in density between the pig's blood and the water is not very large, the pig's blood can only be very free of the state of the surface of the water, can not be very good lumps, if at this time to the water to add a spoonful of salt mix to further increase the water first! A spoonful of salt to the water to further increase the density of the water, after slaughtering the pig blood can be very good because of the high-density difference and let the pig's blood faster converge together and squeeze into blocks, but need to pay attention to be sure to keep stirring the pig's blood at the same time, to avoid the bottom of the pig's blood too quickly solidified resulting in taste inside and outside of the different, irregular formation, only at the same time keep stirring the good and then solidified pig's blood in order to maintain a better tenderness and not solid hair old;

3, hot water soak once. Note that this step is a lot of people have not done the steps, do not look at the pig's blood solidified into a block can be directly cooked to eat, so can not be considered complete, because the pig's blood itself is relatively thick, inside the impurities are also more on the texture of the direct cooking and eating is certainly easy to crumble and the old, but if you will be the first pig's blood with 75-80 degrees or so to boil open cool warm water soak for 25 minutes so that it is fully fixed! and soak out the excess impurities, so that the last to cook the blood can be completely tender and delicious and not fragile, the fishy flavor will be much lighter