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Boiled pork blood is a widely enjoyed delicacy in many cuisines around the world, known for its unique flavor and rich texture. However, one common issue that often arises when preparing this dish is the presence of a fishy taste and a chewy, tough texture. These factors can greatly impact the overall taste and enjoyment of the dish. Therefore, finding ways to eliminate the fishy flavor, while achieving a soft and delicious outcome, becomes crucial. In this guide, we will explore various techniques and tips to help you make boiled pork blood that is not only fishy-free but also incredibly tender and delectable. Whether you are a seasoned cook or just beginning your culinary journey, this guide will equip you with the knowledge and tricks needed to create the perfect batch of boiled pork blood that will leave your taste buds satisfied. So, let’s dive into the world of culinary secrets and discover how to transform boiled pork blood into a mouthwatering delicacy.
Prepare
15 Minutes Processing
20 Minutes For
2 – 3 people
Boiled pig blood is a nutritious food that helps supplement iron, protein and vitamin K for the human body. Join Tnhelearning.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
Ingredients for boiled pig blood
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.
Pig blood when 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.
Anise helps to remove the fishy smell of boiled pig 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.
Put the blood in a pot of boiling water and start boiling
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.
Ripe pig blood will be brown
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.
Enjoy boiled pig blood
Above is how to make boiled pork blood that is not fishy, soft and delicious like in the shop. Hope the sharing of Tnhelearning.edu.vn will help you in everyday cooking!
Tnhelearning.edu.vn
In conclusion, achieving a non-fishy, soft, and delicious boiled pork blood dish requires a combination of careful preparation and a few essential steps. By following the recommended methods of soaking, blanching, and cooking the pork blood, it is possible to avoid the undesirable fishy taste and create a tender and flavorful dish. Additionally, the addition of aromatic herbs and spices during the cooking process can help enhance the overall taste. It is important to ensure that the blood is fresh and properly handled to minimize any unpleasant flavors. Practice and experimentation with different cooking techniques and flavors will contribute to achieving the desired outcome of a truly enjoyable and appetizing boiled pork blood dish.
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