This is something you can get cheaply overseas - coagulated pig's blood. Its redeeming property, according to some, is to clean up your stomach. You'll find out the morning after!
I use the usual marinade for the minced pork - 2 tsp. light soy sauce, ½ tsp. sugar, ½ tsp. cornflour & 2 tsp. oil. The ratio of blood to the tofu is about ½ : 1, so that you'll see more whites than maroon color.
I use the usual marinade for the minced pork - 2 tsp. light soy sauce, ½ tsp. sugar, ½ tsp. cornflour & 2 tsp. oil. The ratio of blood to the tofu is about ½ : 1, so that you'll see more whites than maroon color.
 | INGREDIENTS 1 Clove Minced Garlic 50 gm. Minced Pork 80 gm. Pig's Blood Salt Cornflour Slurry |  |
METHOD
| Fry the garlic over hot oil until fragrant. |
| Put in the minced pork. Toss to get it cooked evenly. |
| When the pork is no longer pink in color, toss in the blood blocks. Give them a couple of turn to blend with the pork. |
| Add the tofu and quickly mix before pouring in ½ a cup of water. When the liquid comes to a boil, add salt to taste; then the corn starch to thicken slightly. |
| Add the vinegar and mix well. Scoop out immediately when it comes to a slight boil. Don't over-cook the blood. Garnish with spring onion. |
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