In the past, during the New Year, a village was going to kill a pig, and each part of the pig was divided for each household to celebrate the holiday. The pork ancients of all parts naturally find the most suitable and delicious way to eat, such as salty mouth, soybean tail, layer of crispy pig ears, belly lung soup and so on. I don't know if we Nanjing people especially love belly soup, and the lungs are delicious. The soup is white and cheap. It is just the annoyance of pig lungs and pigs. It is eaten in the Nanjing food stalls, but there is no taste at home.
The main air tube of the pig's lungs is then tightened with a faucet, and the large faucet is filled with water. The lungs of the pigs will swell greatly. When they can no longer be poured, the lungs are drained while taking the lungs and repeated several times until most of the lungs are white.
Use scissors to cut a large piece of lung lobes. When you encounter the trachea, you should cut it longitudinally. If the red crimson is not clean, the lobes should not be cut, and the crude trachea should not be cut. Squeeze to remove blood stains.
Boil a pot of boiling water, put it into the lungs, and boil.
At this point, a lot of foam is generated in the pot. After boiling, the soup is turned off, all the soup and lungs are poured out, rinsed with water, and the blood is washed again by squeezing. At this time, the lungs are much smaller.
Refill the pot and add ginger, rice wine, and lung leaves for one hour.
Cut the cooked pork belly and cook in the pan.
In the middle and small fire for an hour, the soup is milky white, with salt, white pepper and ginkgo.
After rolling away, the ginkgo is slightly transparent, sprinkle with coriander and white pepper, and the stomach can be eaten raw.
There are also peppers in the restaurant to cook, but I still love the original flavor.