1. One pig lung, remove all the dirty blood and lymph on it, and then cut it along the trachea.
2. After cutting it, you will find that there are all blood vessels inside, and all the tubes are cut. This step is more troublesome.
3. After cutting all the pieces, rinse them with running water.
4. Boil the washed pig lungs with water. After cooking, continue to wash with water. Then cut the missing parts with scissors, then cut the pig lungs into small pieces, and wash them three or four times with a mobile book.
5. Cut the green onion, ginger and chili, heat up a pan and heat the oil until fragrant, add pork lungs and stir fry.
6. When the color changes slightly, add cooking wine, salt, sugar, and soy sauce. Stir fry continuously. When there is no moisture, add oil and Zhuhou sauce. I personally think that the drier the fry, the better it tastes. There are chewy ends, but semi-dry is more tender. You can control the heat according to your preference.
7. Just sprinkle green onion leaves or garlic leaves before serving. It is really delicious. It is semi-dried and has a tender texture.
Tips:If you like the spicy one, put it more spicy. If you like to eat the chewy pork lungs, cut them into smaller pieces and fry them for a longer time. This one doesn’t need water.
