When I was a child, my mother often burned this dish for us to eat. Now, because of the good conditions, this special dish is hard to buy. But I still miss the taste of this dish. Occasionally I saw pigs and lungs in the market. I will also buy this dish. It is said that people who cough have eaten more lungs. The dish I made is spicy pig lungs, especially for special meals. The only difficulty is to have patience in cleaning.
Material as above
The materials are as above.
The whole pig's lungs are placed in the pot for five minutes, then the slices are washed, as shown above, it must be cleaned until the water is clear, and then the water is released in the pot for five minutes after the fire is boiled.
Then go to the cleaning until the water is clear. I don't know how many waters are washed during this process. It is estimated that there are more than a dozen waters. The weight of re-knowing must be cleaned to ensure no odor.
In this process, the halogen material can be placed in the pot to boil and soak, and the fragrance can be fully evaporated. This is the first step, so add it now.
Put the oil in the pan and let the ginger scent.
Then put the garlic, scallion and white onions together with musk.
But all materials are musk. Put the pepper and pepper again.
After the musk, the material is finally fried in the lungs, and the process of frying is salted. Be sure to fry. The longer the frying time, the more fragrant.
Almost, you can put old drafting wine. Continue to fry for five minutes.
Add an appropriate amount of water to the pressure cooker and suffocate. After the fire is boiled, simmer for 10 minutes to 20 minutes. Or use a wok, casserole, just take 40 minutes or an hour, and use the casserole to be sure to eat better. Put a little chicken in the last one.
The finished product is done well, the house is soaked, and the color is not deep enough. If you use the braised old face value will look better.
This dish must be washable and clean.