Tips for Cleaning Pig Lungs

Name: Tips for Cleaning Pig Lungs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 pack salt; A lot Shimizu

by The cook is not beautiful

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pork lung can be matched with many ingredients. It is not only delicious, but also has the effect of moisturizing the lungs and reducing phlegm. For example, the southern and northern apricot boiled pork lungs, dried vegetable pork lungs, stone olive/olive pork lungs are all suitable soups for the four seasons.
But the cleaning of pig lungs is really troublesome, especially the white lungs. Usually, try to select whole pig lungs and repeat lavage to achieve the purpose of cleaning. But not to mention that the pig lungs in the vegetable market are usually damaged. It is not easy to lavage. During the lavage process, a large amount of water is used. The entire pig lung will be very heavy, and when the water is squeezed, it is easy to get all around the sink. Is water.
My method is based on the initial lavage, soak in salt water to wash the bleeding water.

Ingredients

1/2 pack Salt
A lot Shimizu

Tips for Cleaning Pig Lungs

1. First use the lavage method to fill the pig lungs with water and squeeze the drainage. Repeat two or three times to wash out part of the blood. Then the pig lungs are cut into pieces.

2. Use a pot, put some clean water, pour into the pig lungs, add a lot of salt, so that the water soaking the pig lungs will form a high concentration of salt water. Soak for ten to twenty minutes. Pour out the blood, rinse the lungs, wash off the salt, and let the lungs soak in clean water for ten to twenty minutes. Soak in such high-concentration salt water and clean water for two to three times.

3. Wash the pig alveoli to your satisfaction. Rinse it twice with clean water. Finally, soak it again with plenty of water to soak the salt in the lungs. Remove the pig lungs and put them in the sieve basin to filter out the water.