I love pig lungs, so I really like this dish~ radish tofu has clear fire and promotes sputum, smoldering sputum, smashing food, tonic and other effects oh ~
Prepare a pig lung first, and the pig lung is generally not very expensive. To the original pig lungs, do not cut open, fill the water through the atmosphere tube, and then squeeze the pig's lungs to squeeze out the blood inside, repeated about 10 times until the pig's lungs become white and clean.
Cut the pig's lungs into pieces, don't cut too small, the pig's lungs will shrink a little behind~
Put cold water in the pot, put the pig's lungs in the water, and boil over the fire.
After boiling, the pig's lungs will shrink, and there will be a lot of white floating foam. Boil the fire for about 2 minutes, put the boiled drain water into the basin.
Add cold water to the basin, rinse off the floating foam, grab it a few times by hand, then pour off the water and repeat it several times. The pig lungs after treatment are very clean.
Put the oil in the pot, put the ginger on the fire, put it into the pig's lungs with the drained water, add some cooking wine and cook until the water is dry.
Cut the radish tofu, boil the water in the casserole, add the pig lung radish, and change the fire after the fire is boiled.
After a small fire, add tofu for an hour and continue for about half an hour.
Add salt to taste, and finally add chopped green onion, finish ~
Add it, if you don't want to waste time, you can boil water in the casserole when you cook the pig's lungs, which saves time~