Pig's blood curd

豬紅

補血（每100g約含25mg鐵）高蛋白低脂民間清塵潤肺之說

Pig's blood set into smooth, wobbly maroon curds, sold in blocks like tofu. Rinsed, soaked and blanched from cold water, then simmered gently five to eight minutes, it stays silken and slips down like custard in quick soups with chives, ginger or daikon. Hard boiling ruins the texture.

TCM properties

Nature · neutral　Flavour · salty　Meridians · heart、liver

Traditional food therapy

In Cantonese folk food therapy it is prized for replenishing the blood, being notably rich in iron yet high-protein and low-fat, and outdoor workers traditionally drank it to 'clear dust' and moisten the lungs.

Cautions — read first

[SAFETY CRITICAL] Buy it only from a stall you trust or in a properly branded box, and cook it right through. This is an ingredient that carries a higher hygiene risk
Rinse it 2 to 3 times, soak it for 30 minutes, then start it in cold water and blanch it for 5 minutes to take off the smell and draw out impurities
Keep the portion moderate if you have gout (purines)
Extremely high in iron, so there is no need to eat it often if you are not anaemic; black stools afterwards are normal and should not be confused with intestinal bleeding

Preparation

Rinse and soak it, then start it in cold water and blanch for 5 minutes; simmer it in the soup for 5 to 8 minutes, since a long hard boil costs it its silkiness.

Origin

本地屠房副產品；亞洲肉檔鮮貨 — Fresh blood curd not seen in AU online retail; in-store Asian butcher survey pending

Availability in Australia

Herbal shops / specialists

Pairs well with

Chinese chives Fresh ginger Peppercorn, chiefly white White radish / daikon

Soups that use this ingredient · 1

Pig's blood curd and Chinese chive soupNot yet surveyed (we say so honestly)

韭菜豬紅湯

nourishes bloodmoistens the lungsAll year

百子櫃Pig's blood curd· 600 g街市Chinese chives· 150 g街市Fresh ginger· 2 to 3 slices百子櫃Peppercorn, chiefly white· a pinch

“The pot she makes when someone needs looking after.”