Spicy Pork Lung
1.
Material as above
2.
The materials are as above.
3.
Put the whole pig lungs in the pot and boil for five minutes, then slice and wash them. As shown in the picture above, be sure to wash until the water is clear, then put the water in the pot and boil for five minutes.
4.
Then I went to continue cleaning until the water was clear. I don't know how many waters were washed during this process. It is estimated that there are more than a dozen waters. It is important to know that it must be cleaned to ensure that there is no peculiar smell.
5.
In this process, you can put the halogen material in the pot to boil and soak, so that the spices can be fully volatilized. This is the first step, so I will add it now.
6.
Put oil in the pot and stir fragrant ginger.
7.
Then add garlic diced, green onion, white onion, etc. and stir fragrant.
8.
But after all the ingredients are fragrant. Add chili and Chinese pepper.
9.
The fragrant ingredients are finally put in the pork lungs for dry fry, and salt is added during the frying process. Be sure to fry more. The longer it is fried, the more fragrant it is.
10.
Almost there, you can put soy sauce soy sauce cooking wine. Continue to fry for five minutes.
11.
Add an appropriate amount of water into the pressure cooker and press, after the high fire boils, simmer on a low fire for ten to 20 minutes. Or use an iron pot or a casserole to simmer, but the time to simmer for 40 minutes or an hour, the casserole is definitely more delicious. Put a little chicken essence in the last course.
12.
The finished product is ready, the house is old and the color is not deep enough. If you use braised soy sauce, it will look better.
Tips:
This dish must be washable and clean.
