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Boiled pork blood is a popular ingredient in many cuisines around the world. It is known for its unique texture and richness, making it a versatile addition to various dishes. However, one common complaint about boiled pork blood is its fishy taste and its tendency to become tough and unappetizing when not cooked properly. But fear not, as in this article, we will explore some tips and techniques to transform boiled pork blood into a delectable and delightful ingredient in your favorite dishes. From eliminating the fishy flavor to achieving a soft and delicious texture, join us as we embark on a culinary journey to make boiled pork blood truly irresistible.
Prepare
15 MinutesProcessing
20 MinutesFor
2 – 3 people
Boiled pig blood is a nutritious food that helps supplement iron, protein and vitamin K for the human body. Join Thptlaihoa.edu.vn to learn how to make “standard” boiled pork blood with extremely simple steps.
Ingredients for boiled pig blood
- 500 gr of pig blood
- Water
- anise
Good tip
When buying pig blood, you need to choose a reputable supplier, clearly stating the origin and origin of the food to ensure food safety and hygiene.
How to make boiled pig blood
Step 1Preliminary processing of pig blood
With pre-coagulated pig blood , it is necessary to ensure that the blood has completely coagulated. The way to test is that you tilt the bowl of blood, if they have no water, it’s done.
If you buy liquid pig blood , you need to mix it with filtered water at a ratio of 1:1.5. Then use chopsticks to stir in a clockwise direction until the blood is frozen.
After frozen for about 10 minutes , you can proceed to cut into small bars with a thickness of 3 – 5cm in a square or rectangular shape as you like.
Good tip
During the stirring process, you need to be careful to skim off air bubbles that appear on the surface of the blood. Doing the above will help the finished product of pig blood when boiled will not be pitted.
Step 2Boiled pig’s blood
Put 1 liter of filtered water and prepared star anise into the pot. Cook until the water boils and then boil for 2 more minutes , at this time the water will be slightly yellow. Star anise has the effect of deodorizing the fishy smell and creating a characteristic aroma for boiled pork blood.
In the next step, you will proceed to boil the blood until it boils. At this point, the blood is still soft, you should not stir it because it will break the pig’s blood and not be beautiful.
Cook until the water starts to boil again, you should lower the heat. This will help the blood not be porous, soft and evenly cooked. At the same time, you need to turn the serums over so that they do not stick to the bottom of the pot.
Boil for a period of 6 – 10 minutes then stop. When ripe, pig blood will be brown and no longer red inside. At this point, you need to take them out into a bowl of boiling water to cool .
Step 3Finished product
The finished boiled pork blood dish will have the aroma of anise, very beautiful and shaped like a piece of jelly.
Enjoy
You can use boiled pork blood immediately or dip it with sweet and sour vinegar sauce combined with a little kohlrabi or grated papaya.
Above is how to make boiled pork blood that is not fishy, soft and delicious like in the shop. Hope the sharing of Thptlaihoa.edu.vn will help you in everyday cooking!
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In conclusion, achieving the perfect texture and taste of boiled pork blood requires a few key steps. First, it is crucial to properly clean and prepare the blood before boiling by rinsing it thoroughly. Soaking it in a mixture of vinegar and water also helps to eliminate any fishy odors or flavors. Additionally, adding aromatic herbs and spices, such as star anise, garlic, and ginger, enhances the taste and removes any unwanted odors. The cooking time should be carefully monitored to ensure the blood remains soft and delicate. Finally, using the boiled pork blood in various delectable recipes, such as soups or stir-fries, provides an excellent way to maximize its flavor and enjoy a truly delicious and satisfying dish. By following these guidelines, one can successfully eliminate the fishy taste, achieve the desired softness, and enjoy the delightful taste of boiled pork blood.
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