1. Fill the pig’s lungs with water, pat with your hands while filling, release the water when it is very swollen and swell, and gently squeeze out the foam in the lungs. Repeat this repeatedly until the lungs are white. Now when I buy it at the vegetable market, I have almost filled it. I just need to fill it when I go home.
2. Cut the pig's lungs into pieces, and boil cold water in a pot. Pig lungs will shrink very small after being blanched, so don't cut them too small, otherwise they will be invisible after shrinking.
3. Skim most of the foam during the blanching process so that you can see its state in the pot.
4. Boil the water for five minutes, remove and drain from the oil pan, add green onion and ginger until fragrant, add pork lungs and stir fry.
5. Put the cooking wine and continue to stir-fry for a while, then add a large pot of hot water, turn to a medium-low heat and simmer for an hour. Add salt in half of the time, so that the pork lungs will taste better after the stew.
6. The pig lung soup is complete. If you want spicy food, you can continue.
7. Take out a part of pig lungs, prepare star anise, pepper, green onion and ginger.
8. Heat the pan with cold oil, add the peppercorns to a low heat and fry them to get the fragrance, remove the peppercorns and use them.
9. Add scallion, ginger, chili, bean paste, and chili paste and stir fry for a fragrant flavor, depending on your preference.
10. Add the pork lungs and stir fry, add a small amount of dark soy sauce, light soy sauce, sugar, chicken essence, stir fry to collect the juice, and finally add garlic. Because the pig lungs have already been boiled, this step is very fast, and it is enough to stir-fry on the fire until it is out of the pot.
11. The spicy pork lungs are also finished, now let's eat it. By the way, there is a pig heart in the one I made this time, which will be stewed and fried together.
