How to cook pig blood to make it tender

The nutritional value of pig blood is relatively high, because there is a lot of blood in it, and it is rich in iron. For people with anemia, eating some pig blood regularly can promote blood circulation in the body. Many people pay the most attention to freshness when eating pig blood, because fresh pig blood tastes good, but not everyone can master the skills of cooking pig blood, so how to cook pig blood to make it tender?

Prepare a container to collect blood, add some clean water and salt and stir well to dissolve the salt completely.

The amount of water is not three times but about 1/5 of the expected amount of blood.

Have a whisk ready for stirring.

When slaughtering a pig, collect the blood directly into a container and stir it constantly with a broom to prevent it from clotting.

After draining the pig blood, let it sit for half an hour.

After the blood has coagulated, use a knife to cut it into appropriate sizes. Boil a pot of hot water, not to exceed 75-80C°, carefully place the cut blood cubes into the hot water, and soak for about 25 minutes until the blood has completely coagulated.

The coagulated blood can be used to make various pig blood dishes. If you boil pig blood in water before cooking, no matter what the heat is, the pig blood will be overcooked and lose its smooth taste.

Pig blood is cheap and good quality, and can be called "blood-nourishing jade".

There are many ways to eat it: you can slice the pig blood and stir-fry it with onions, ginger, and green garlic; you can also cut the pig blood into shreds and mix it with vermicelli, cucumber shreds, etc. to make a cold dish; more people are accustomed to using pig blood with lean meat, vermicelli, green vegetables, etc. to make soup. Although pig blood is regarded as a by-product of slaughtering, it is the most ideal blood-nourishing food, especially suitable for women who love beauty.

Pig blood is high in iron. According to measurements, the iron content of pig blood is as high as 45 mg per 100 grams, which is 20 times higher than pork liver and 18 times higher than eggs. The iron ions in pig blood have the same valence as the iron ions in the human body, and are easier for the human body to absorb and utilize after ingestion. Women who often eat pig blood can effectively replenish the iron consumed in the body and prevent the occurrence of iron deficiency anemia, thereby making their faces rosy, lively and light, which is incomparable to any high-end cosmetics.