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.
The lungs of the sheep, rushing with the water pipe for ten minutes, will see the lungs become very large and very heavy.
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.
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.
Out of the pot.
This must be fired quickly, and must be put on the wine. The washing process is painful, but the taste is hard.