Fresh pig lungs are washed, do not cut, fill the throat with water until the lungs swell, squeeze out the water, until there is no blood spill, the pig lungs are white
Fill the water, put it into the boiling water, wait until the foam is spit out from the throat, remove and clean
Repeat the action until there is no foam outflow inside the pig's lungs
Wash, cut small pieces with salt for a while, then rinse and drain
In a cold water pot, pour the pig's lungs with water, add ginger slices, and boil for 10 minutes.
Pour out the pig lung soup into the wok pot or the casserole for one hour.
After an hour, pour it into the Huaishan slice and cook it in Huaishan.
Then pour the pork lung Huaishan soup into the wok pot or casserole for about two hours, add salt and eat.
The first round of cooked pig lung soup can be directly added to the Huaishan slices and cooked in a casserole for 2 hours. The long-lasting pig lung soup tastes delicious and delicious. Washing pig lungs is a great project, and I dare not order pig lung soup in the outside restaurant!