1. The pig lungs have been processed.
2. Seasoning: ginger slices, dried chili segments, star anise, cinnamon.
3. Add more oil to the pot to heat up, add the pork lungs and stir-fry the water until the oil comes out (about 8-10 minutes).
4. Sauté the seasonings for a fragrant flavor.
5. Add butter, fresh soy sauce, dark soy sauce and stir fry for color.
6. Add water without ingredients.
7. Cover the pot and simmer for about half an hour.
8. The soup is almost ready. Season with salt, sugar and chicken essence.
9. Add the green onion and stir-fry evenly.
10. Finished product.
11. Finished product.
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