Ok, this posting requires some very specialized knowledge of Chinese cooking techniques, so I'll keep my hopes down.
I'm trying to cook Wu Jing Chang Wang, a Sichuan dish that has intestines, pork blood, and sometimes fish, all cooked in a spicy soup. The dish is usually brought to the table with a small flame underneath a shallow metal tray and is kept bubbling throughout the meal.
My problem with the dish right now is with the pork blood. In the restaurants, the texture of the pork blood is firm on the outside but when bitten into, tends to separate easily into chunks. The best description I can think of to describe its texture is that it's "flaky."
Problem is, when I boil the pork blood right now, the texture is all wrong. Instead of a firm and flaky texture, the taste is best described as pasty - kind of like undercooked bread or raw dough. I've tried steaming, boiling, soaking with baking soda then boiling, etc.
So my question is: does anyone know how to cook pork blood so that it's texture is like the restaurants? Is there some kind of treating process that needs to happen before I cook it?