Pig lungs tonic and cough, delicious, everyone said that pig lungs are difficult to handle, based on experience, let me introduce simple steps:
Pig lungs should be fresh, the skin is dry and a little wrinkled, the color is pink and purple.
Pig lungs are cut into large pieces,
Cut the sarcoma and mucous membrane on the pig's lung hose with scissors.
Cut each thin tube in the pig's lungs,
Then rinse the pig lungs,
Add more water to the pot and pour it into the pig's lungs.
Clear the froth,
After cooking for about ten minutes, you can easily poke the pig lungs with chopsticks.
Then rinse the pig's lungs and rinse again.
Pig lung slices,
Rinse the cut pig lungs again,
Add a proper amount of oil (luck + vegetable oil) to the wok, add garlic, ginger and red pepper musk.
Add the lungs and stir-fry a few times, add the wine, sugar, salt, soy sauce and stir-fry in order.
Then add water without the lungs and cook over medium heat.
Cook for about 4 or 5 minutes, add garlic,
Cook for about 2 minutes, add a little chicken essence to the pot,
The lungs are delicious and chewy.
1. Buy pig lungs to be fresh and dry, don't choose pig lungs that swell big red, the pig lungs taste bad like sponges, 2. Wash pig lungs, don't add salt, wash pigs hard The lung hose part, 3. The pig lungs are cut and washed again, so that the lung pieces no longer have floating foam during the cooking process, very clean.