Drink Three Bowls of Pork Lung and Radish Soup, Sweet!
1.
Prepare 1 white radish and a box of pig lungs (about 250g finished product)
This time, the pig lungs are sliced from the supermarket, which is much more convenient, so you don’t need to wash it yourself.
It is best if you can buy whole fresh pig lungs. You can check out other tutorials on how to deal with pig lungs. The following steps are the same, but the blanching time is longer.
2.
After boiling the water, pour in the pig lungs and 2 slices of ginger to blanch for 1 minute, then remove, wash and control the water.
Because the supermarket has been blanched, but the direct frying is still very dirty and foamy, so I will reprocess it to shorten the blanching time.
3.
After the pan is boiled, don't put anything, add the pork lungs and 3 slices of ginger to stir dry. The purpose of this step is to fry the water vapor, otherwise it will be very fishy.
Then sprinkle a spoonful of white wine along the side of the pot, and stir it up on low heat until it looks like this. It took about 10 minutes.
You see, the surface of the pig lung slices is dry, very dry.
4.
When the pig lungs are dried on a low heat, the white radish is also processed at the same time.
Peel the white radish and cut into pieces for later use.
5.
Take the pork lung slices and white radish out of the electric pressure cooker, and throw away the fried ginger slices.
Put some barley, a little white pepper, 4 slices of ginger, and a half teaspoon of white wine, pour in water, and the amount is less than the lungs of pigs.
Press the soup button on the electric pressure cooker and it takes about 30 minutes.
6.
When it's done, add some salt and stir it, and it's all right!
7.
Sweet soup, like to eat pork lung~
(I want to dehumidify, put some barley, you don’t need to put it)
Tips:
1. The water vapor of fried pork lungs is very important. It is not recommended to omit it.
2. When frying pig lungs, turn on a small fire at the back, otherwise it will be burnt.