Stir-fried Pork Lung with Sour Bamboo Shoots
by Bu's fat dad
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. In this step, let’s share the cleaning method of pig lungs: the fresh pig lungs bought on the market must be checked as a whole. The color is matte without black spots. When cleaning, water is poured into the lungs from the trachea of the pig lungs. At this time, the pig lungs It will gradually grow larger. After the pig lungs are completely filled with water, press the pig lungs firmly to squeeze the water out of the pig lungs. Repeat this step 4 to 5 more times until the squeezed water becomes clear and foam-free.
2. Wash the cleaned pig lungs in a pot under cold water, add green onion and ginger cooking wine and cook for 15 minutes. In the process, the froth is constantly skimmed, and finally, rinsed and sliced for later use.
3. Shred a small amount of onion, cut carrots into thin slices, shred ginger, minced garlic, and chopped dried chilies for later use.
4. Raise the pot and heat oil, sauté the minced ginger garlic and dried chili, add onion shreds and carrot slices and stir fry.
5. Pour in the cut pork lung slices and sour bamboo shoots, add light soy sauce and oyster sauce, season with salt and sugar chicken essence, stir-fry on high heat, and finally thicken the thick gorgon, sprinkle with green onions.
Tips:The key to this dish is the cleaning of pig lungs. Repeatedly washing according to the method of step 1 will be no problem.
