Stir-fried Spicy Lung Slices with Cold Dressing

Name: Stir-fried Spicy Lung Slices with Cold Dressing
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g (good halogen) Pig lung; Some ginger; Some garlic; Some salt; Some Sugar; Some White rice vinegar; Some Soy sauce; Some sesame oil; Some Chili oil; Some Cold water; Some Peanut oil

by Peanuts 608

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pig lung contains a lot of nutrients necessary for the human body, including protein, fat, calcium, phosphorus, iron, niacin, vitamin B1, vitamin B2, etc.
It’s a hard job for my husband, and it hurts my lungs. In order to replenish my husband’s lungs, this dish was specially made. I didn’t expect it to be super delicious. I used to not eat pig lungs and would not be so soft if I just eat cold. It feels that I feel greasy after eating a few pieces, so I made a slight improvement. I fry the lungs in oil to harden them. It can remove the water in the lungs and stimulate the smell of the lungs and improve the softness. The texture and taste of the rice are simply unexpected, even Mi Bao can’t let it go, love it*(^o^)/*"

Stir-fried Spicy Lung Slices with Cold Dressing

1. In order to save trouble, I bought a page of pig lungs at the deli and sliced them. When buying, try to choose lighter or smaller lungs.

Stir-fried Spicy Lung Slices with Cold Dressing recipe

2. Add water to the pot to boil, add the lungs and blanch it.

3. The blanched pig lungs have been taken out with cold water, rinsed with clean water several times, and then dried and put in a large bowl for later use.

4. Heat the wok and pour the oil.

5. The oil is 70% hot and it is fried into the lungs of the pig on a medium-to-small fire.

6. Use a strainer to stir slowly in the middle to make it evenly fried.

7. Fry for about five minutes until the surface becomes slightly hard, and when the color turns dark, remove the oil control, pour it into a large bowl and let it cool.

8. Next, start to adjust the juice, prepare the ginger, garlic and garlic, and mince the ginger.

9. Add a little salt and mash the garlic into a puree for later use.

10. Prepare a clean bowl, add minced ginger to the bowl, add a spoonful of salt (the amount of salt is increased or decreased according to personal taste).

11. Add a spoonful of sugar.

12. Add five spoons of light soy sauce.

13. Add a spoonful of white rice vinegar.

14. Add a spoonful of sesame oil.

15. Add three spoons of homemade chili oil, if you can eat spicy, you can add more.

16. Homemade chili oil.

17. Add half a bowl of cold white to boil.

18. Add garlic paste and stir well.

19. After the fried pork lungs are cooled to warm, pour the adjusted sauce on top and stir evenly.

20. Serve and enjoy.

Tips:
1. When buying pig lungs, try to choose lighter or smaller pig lungs, which contain less harmful substances or dirt;
2. Rinse the scalded pig lungs with clean water several times to remove the dirt and harmful substances remaining in the alveoli;
3. The prepared sauce is added when the lungs are cold to warm. If it is too hot, adding garlic will change the flavor. If it is too cold, adding the lungs will not taste so fragrant. Mix it when it is warm;
4. If you don't have chili oil or chili sauce, you can buy spicy green chilies, shredded them, and mix them in for a different flavor.