Recipe: Onion bursting sheep lung

Home Cooking Recipe: Onion bursting sheep lung

Notes:

When I was young, garlic was very often used in the restaurant, because there was not a lot of cooking at home. There was a small restaurant. The braised mutton and the lamb in the lungs were the best memories of childhood. Fortunately, it is still open now, and occasionally go home and eat it. The taste is basically the same as when it was young.

Ingredients:

Steps:

  1. Home Cooking Recipe: The lungs of the sheep, rushing with the water pipe for ten minutes, will see the lungs become very large and very heavy.

    The lungs of the sheep, rushing with the water pipe for ten minutes, will see the lungs become very large and very heavy.

  2. Home Cooking Recipe: Slowly, when the blood is running out and the lungs become white, you can start to drain. Will drain a lot of water. After draining the water, slice and set aside. The green onions are also sliced ​​for later use.

    Slowly, when the blood is running out and the lungs become white, you can start to drain. Will drain a lot of water. After draining the water, slice and set aside. The green onions are also sliced ​​for later use.

  3. Home Cooking Recipe: Put the wok on fire, put the oil on the fire, put all the raw materials together, stir fry for two minutes, cook the white wine, and then put the salt.

    Put the wok on fire, put the oil on the fire, put all the raw materials together, stir fry for two minutes, cook the white wine, and then put the salt.

  4. Home Cooking Recipe: Out of the pot.

    Out of the pot.

Tips:

This must be fired quickly, and must be put on the wine. The washing process is painful, but the taste is hard.

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