Washing Pig Lungs

Name: Washing Pig Lungs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: only Pig lung; A lot Plain Water; A few pieces Sliced ginger; 1 tablespoon Cooking Wine

by Hee Yeon Cottage-

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It is often said that the baby's cough is used as a food tonic. It is often said that the shape is supplemented by the shape. The pig lung soup is the first choice for cough.
Washing pig lungs is a physical task, which can be done without too much trouble or dirty. If it feels disgusting, don't do it.

Ingredients

only Pig Lung
A lot Plain Water
A few pieces Sliced Ginger
1 tablespoon Cooking Wine

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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.