Cleaning is a hassle, but the pig's lungs are very moisturized, eat with peace of mind, look at the rest assured, you must personally clean up.
Buy a whole pig lungs, don't cut the tube, call the pork to get rid of the lymph, remember not to let him cut the tube. It is hard to clean and it will be much harder.
Connect the tube directly to the tap to fill the water, and the pig lungs will slowly expand. It is fully inflated and the entire pig lung is many times larger. Put down the wash basin to sleep, the blood of the sputum, slowly flow out, the flow is clean, continue to repeat the steps ten times or so (irrigation, release water).
Non-stop irrigation and cleaning, in order to clean the blood, the impact of water, will slowly extend along the pipeline, can be cleaned three or four times, after the pig lungs at the bottom of a few small holes, has been flushed, swell After the blood will also flow out.
The more cleaned the cleaner, the more white it has been, and continue to work hard. The pig lungs that have just put down the wash basin are so large.
Washed up, whitish, put salt for a while. Wash it, then put salt and grab it once more, then wash it. Boil the water, roll the water into the pig's lungs, cook the bubbles and cook for a while. Wash it clean. Wash it again, grab it hard, and grab the bubble and you can cook it.
Look at the peace of mind, eat the assured pig lungs.
Buy a whole pig's lungs, don't cut the pork and lick the lymph, remember not to let him cut the tube. It is hard to clean and it will be much harder.