Washing Pig Lungs

Washing Pig Lungs

1. Choose pig lungs that are clean, without too much congestion.

2. The pig’s lung trachea is filled with water until the pig’s lungs are swollen and heavy. Hold it securely so that it doesn’t fall off.

3. After being filled with water, it will flow out naturally, with a lot of foam and blood. At this time, the color of pig lungs is reddish.

4. After about ten times of repeated washing, the color of pig lungs turned white, foam was reduced, and blood color became lighter. The rinse is complete.

5. Cut pig lungs into pieces.

6. Pay attention to the lymph on the trachea during the cutting of pig lungs.

7. This is not meat, it is lymphatic removal.

8. After cutting, wash twice to remove blood.

9. Cut the cleaned pig lungs.

10. Put the pig lungs in the pot, add ginger slices and cooking wine. There is no need to cover the lid with water, you will find a big pot of water later.

11. The boiled pig lungs forced out the blood and the water poured in.

12. Wash twice again.

13. The cooked pork lungs are white.

Tips:

Babies like to eat soup scraps and try to cut them into small pieces.