Fried Pork Lung

Name: Fried Pork Lung
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig lung; 1 piece green pepper; Some Soaked chili; Some pickle; Some Soy sauce; Some salt; Some Chicken Bouillon Powder

by Little Eater Girl

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The taste of this dish is thanks to the pickled cabbage head and chili at the beginning of the year. After years of precipitation, the taste is crispy and fragrant in the mouth, and the aftertaste is endless. Haha, another bowl of white rice, perfect"

Ingredients

Some Pig Lung
1 piece Green Pepper
Some Soaked Chili
Some Pickle
Some Soy Sauce

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Some Salt

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Some Chicken Bouillon Powder

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Fried Pork Lung

1. Wash the pig lungs, cut them into slices, cook them, and then put them in the water to squeeze out the blood bubbles. Take care to wash them several times.

2. Cut the kimchi into slices.

3. Chop the pickled chili

4. Diced green pepper

5. Put oil in the pot and heat it up

6. Pour in kimchi and chili and stir fry

7. Pour the green peppers and continue to stir fry

8. Pour in pork lungs and continue to stir fry, add salt chicken soy sauce

9. You can cook it when it's cooked! It smells so good!

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