The recipes learned from my mother are easy to succeed, but it takes time to process the pig lungs. It is recommended that you do not put too much salt at the beginning, and adjust it according to your taste when you cook the soup. Novices pass the recipe for the first time. I hope that everyone will bear with me. ^_^
Cleaning the pig's lungs: You can inject water from the top of the blood vessels, and then squeeze the lungs to squeeze out the water (the water that is squeezed out is turbid with a small bubble). About 6-8 times, until the water that is squeezed out is no longer clean with bubbles
Cut the cleaned pig lung into pieces, you can decide the thickness according to your favorite taste, it is recommended to be around 1cm.
Cook a pot of water, then pour the sliced pig's lungs until the pig's lungs change in size. After the fish is removed, rinse it off with water. When rinsing, it can be squeezed properly (like a sponge), the water inside is squeezed out, and it is air-dried in a well ventilated place.
Pour a small amount of oil into the pot to heat it (do not fry the non-stick pan, not too much), then put into the star anise, cinnamon, green onion, ginger, garlic, stir fry, and then add the pig lungs stir fry
During the period, pay attention to the control of the fire, do not scorch, stir fry pig lungs no longer water.
Add rice to the rice cooker (salted soup pot), add the fried pork lungs, the right amount of salt and cooking wine, stew or stew. After cooking, you can open the lid and taste it, then season it properly, then put in the chopped Sydney and heat it for 5 minutes.
1. The Sydney made by Fangzi is more brittle. If you like to eat soft Sydney, you can put Sydney into it earlier. 2. The pig lungs made in step 5 are semi-finished products. If the amount is too large to eat, you can use fresh bags. Put it in the refrigerator and freeze it. Next time, take it out and continue to eat. 3. If you use pear instead of Sydney and don't peel, you can get a pot of green Sydney pig lung soup...