1.
When selecting pig lungs, start with the following two aspects:
At first glance, some pig lungs are bright red and look good, but this type of pig lungs is often congested and is not fresh. When you go home, you will find a lot of blood and water. So it is correct to choose pink pig lungs. In addition, the two lung lobes must be the same size.
The second touch is to press the pig lung with your hand. A good pig lung is elastic to the touch, feels good, does not stick to the hand, and feels lighter on the hand. (Du Niang copy)
2. Pour water into the pig’s lungs.
3. The water enters the small and small blood vessels and fills the entire pig lungs, and then pats the pig lungs with your hands.
4. Let go of the water in the pipe and repeat it many times. Yes, it's really many times. It's very laborious.
5. Use a toothpick to pierce where there are bubbles.
6. Wash until the pig lungs turn white, clean the inside, and cut off excess lymphatic oil.
7. Cut into large pieces, half the width of your palm.
8. Don't need to add water, just put it in the pot and boil it, boil a lot of bubbles, pour it out, add clean water to wash it several times, and drain the water.
9. Pour into the pot again.
10. Add water, add a little white wine to get rid of the fishy, boil on high heat, remove, rinse with clean water, drain and set aside.
11. Soak the dried vegetables in advance, wash and cut into sections.
12. Wash the ingredients in the picture above, peel and cut the carrots.
13. Wash the bones in blanching water.
14. Put all the ingredients in the casserole and add enough water.
15. Boil on high heat for 15 minutes, turn to medium heat and cook for half an hour, then turn to low heat for half an hour, add salt to season and cook.
