1. First, we prepare a pair of fresh pig lungs and then pour clean water into the trachea with a hose
2. After filling with clean water, use a toothpick to poke it out of a small hole. The purpose of this step is to circulate the dirty water in the pig's lungs and then pour it out and repeat the lavage more than ten times.
3. You can squeeze the pig lungs in the middle to let them circulate quickly until they are cleaned into pink or white lungs.
4. The next step is to start the preliminary processing. First, remove the lymph attached to the pig lung trachea. The lymph is not suitable for food, so it must be removed.
5. The next step is to prepare the auxiliary materials, prepare 2 pieces of ginger, and then prepare a few scallions to form knots.
6. The next step is to blanch the water. First add half of the pot of water to the pot and then add the prepared ginger onions. Boil the pig lungs under cold water for 10 minutes. The purpose of this step is to shape the pig’s lungs.
7.
Add an appropriate amount of white wine (about 15 grams)
Skim the scum after the fire is boiled
8. After 10 minutes, take out the pig lungs and cut the lungs into small pieces with a knife. The purpose of this step is to make the lungs fully blanched.
9. After cutting the pig lungs, prepare to blanch again, then add an appropriate amount of water to the pot, and blanch the cut pig lungs in the pot for 10 minutes. Continue to add an appropriate amount of white wine in the middle to remove the fishy
10. Take it out after 10 minutes and put it in clean water to wash twice. The purpose of this step is to remove the dirt in the middle of the pig’s lungs.
11. Then cut the lungs into small pieces for later use
12. Cut into small pieces and add 1 small handful of table salt and a little white vinegar
13. Then grab and wash for 5 minutes. The purpose of this step is to remove the odor
14. After 5 minutes, add clean water and wash it off.
15. The next step is to prepare auxiliary materials, prepare 1 small piece of ginger, and then prepare 200 grams of ginger root for use.
16. The next step is to start the production. First, we add the right amount of water to the pot, then add the processed pig lungs, and add a few green onions in the middle of the pot.
17. After the high heat is boiled, remove the foam and boil the high heat, then turn to medium and low heat and cook for 90 minutes. The purpose of this step is to boil the soup until it is thick and white.
18. When it cooks for 40 minutes, remove the shallots and add in the roots
19.
After 90 minutes, start adding some salt (about 8g) to the seasoning pot
Add 1 tablespoon of pepper to taste and it can be out of the pan
20. A nutritious pig lung soup is finished
Tips:[Summary of Zheergen Zhufei Decoction Technology]
1. You must choose pig lungs that have been slaughtered with a quarantine certificate. If there are black spots or large areas of congestion, you need to be cautious.
2. Pig lungs must be rinsed repeatedly with water, and it is best to wash to pink or white
3. Zheergen Pig Lung Decoction has a certain effect on preventing respiratory diseases. Students can actively try Zheergen Pig Lung Decoction to summarize the technology!
