Blood jelly, also known as blood curd, is made by coagulating fresh animal blood and then heating it. Here's a breakdown of the process:
1. Collection and Coagulation:
- Fresh blood, typically from pigs, ducks, or chickens, is collected directly after slaughter.
- The blood is immediately poured into a clean container.
- It's left undisturbed for about 10 minutes to allow natural coagulation to occur. This process turns the liquid blood into a solid mass.
2. Preparation for Cooking:
- The coagulated blood is carefully cut into smaller, uniform cubes or pieces. This ensures even cooking.
3. Cooking Process:
- The blood cubes are placed in a pot filled with water. The water level should be sufficient to cover the blood.
- Salt is added to the water. The salt helps to further solidify the blood cubes and add flavor.
- The pot is heated over medium heat.
- The blood is gently heated until it is fully cooked and firm. This usually takes several minutes. It's crucial to avoid overcooking, which can make the blood jelly rubbery.
4. Cooling and Setting:
- The cooked blood jelly is allowed to cool completely in the water. This helps it to set properly and maintain its shape.
5. Serving:
- Once cooled and set, the blood jelly can be removed from the water and used in various dishes, such as soups, stews, or stir-fries.
