Spicy Pork Lung

Name: Spicy Pork Lung
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pair Pig lung; 50ml Cooking oil; 10ml Soy sauce; 50ml Cooking Wine; 10ml Oyster sauce; a little Chicken Essence; 3 capsules crystal sugar; 1 Cinnamon; 3 capsules star anise; 5 slices Bay leaf; 15 tablets ginger; 6 cloves garlic; A dozen (according to the degree of spicy food) Dried chili; 50g Chili powder; 30g Pepper or pepper powder; 10g Cumin (or cumin powder); 20g Thirteen incense; 20g pepper; According to your taste salt

by Baby's favorite home cooking

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Features from Fuzhou, Jiangxi. The hometown breakfast rice noodles is a major feature, but the must-have side dish for eating noodles is this spicy pork lung. I only go home once a year and miss this dish in my hometown very much. Spicy appetizer, super good for rice or noodle soup! I discovered how it was done on this app, and uploaded it, hoping to be seen by people who miss my hometown food like me. I forgot to take pictures while cooking, only the finished product. Use text to code

Spicy Pork Lung

1. Pork lungs in a pot under cold water, and boil for 20 minutes after the water is boiled. Pick up, use scissors to cut each lung tube on the pig lung (be sure to cut and rinse, there will be blood in the lung tube, cut to wash it), rinse and cut into slices

2. Put oil in the pan, add star anise, cinnamon, ginger, and Chinese pepper to fry the aroma, then pour in chili powder and stir well. Then add garlic, dried chili, and fry for a while until the spicy oil comes out

3. Pour in the cut pork lungs and stir-fry evenly. Then pour in all the remaining materials. After stir-frying, add water for about one milliliter of pork lungs. Bring to a boil on high heat, then turn off medium and low heat, cover and simmer for about an hour. (You don’t need to collect the juice after cooking, it tastes better with spicy water)