Going to dry lungs in autumn
Cleaning up the pig's lungs is a cumbersome step. Use water to pour in from the trachea in the middle of the lungs, then squeeze the water out of the lungs, then pour it in, and wash it repeatedly several times until the pig's lungs turn white.
After washing the pig's lungs, you can cut the pieces. Be careful not to cut too small. When you cook, the pig's lungs will shrink.
Put cold water in the pot, put the cut pig lungs into the pot, add ginger and wine. The fire is boiled, the pig's lungs are contracted by heat, and a large amount of floating foam is squeezed out. After the water is opened, it is cooked for about one minute and fished out. Rinse into the basin and rinse off the floating foam. The lungs treated in this way are very clean and have no smell, so you can eat them with confidence.
Pour the pig's lungs into a saucepan and add water. Sydney to the core cut small pieces, carrot cut hob block, fig washed, add two pieces of ginger together into the saucepan. After the fire is boiled, simmer for three hours on a small fire and season with salt.