How to Make Hot and Spicy Pig's Lung?

Ingredients:Pig lungs One piece

Steps:

1. First, use scissors to cut off the floating fat attached to the pig lungs.

2. Then, pour water into the trachea of the pig lungs to fill the lung sacs with water.

3. Use your hands to pat and squeeze the pig lungs, thoroughly squeezing out the blood water and foam, repeating this process 2-3 times. 4. Rinse the washed pig lungs with clean water.

5. Place a large amount of water in a pot.

6. Place a basin beside the pot.

7. Put the pig lungs into the pot as shown, placing one end of the trachea in the basin.

8. Boil on high heat; you will see many bubbles overflow from the trachea.

9. Until no more bubbles or very few bubbles overflow from the pig lungs' trachea, place the trachea into the pot.

10. Stir the pig lungs until they turn completely colored and remove them.

11. Cut the removed cooled pig lungs into large slices.

12. Place an appropriate amount of water in a pot, adding several grains of

Cumin several slices of raw Ginger and an appropriate amount of cooking wine. 13. Add the pig lungs to the cold water.

14. As the water temperature rises, many foam will form; after it boils, reduce heat and continue boiling for a while before turning off the heat.

15. Rinse the pig lungs with clean water several times until all surface foam is washed away.

16. Remove the rinsed pig lungs from the water, let them drain.

Tips

The lung of a pig, one of its detoxifying organs, contains many toxins and dirt; therefore, it must be thoroughly cleaned before consumption. The usual method for processing is to first fill with water and pat to wash out blood water and foam from the lung sacs, then cut into pieces and boil to remove foam.

This method is suitable for making soup; if you want to stir-fry, pig lungs are typically sliced after washing. If washed pig lungs are directly sliced and boiled, they may easily become dehydrated and lose their texture. However, if the cooking time is insufficient, the bubbles between tissues cannot be fully released. In our home, we always processed the pig lung according to the first two steps; extending the second step's boiling time would cook it thoroughly. However, when stir-frying later, many foams appeared, indicating that the pig lungs were not cleaned properly. While the texture was good, eating them wasn't entirely reassuring. Therefore, combining both methods, in our home’s existing process, after putting the entire pig lung into the pot to handle it, cook until no more bubbles or very few bubbles overflow, approximately 20 minutes for a large lung; adjust based on the size of your pig lungs.

This way, most of the foam is released from inside while not fully cooking. Then, slice and boil again in clean water to release any remaining foam. This method suits stir-frying well, offering good texture without producing foam when stir-fried, making it both delicious and more reassuring to eat.1. The patting and squeezing process of the lung should be repeated 2-3 times; no need to wash until white because the subsequent steps can thoroughly clean the pig lungs.

2. Utilize the internal pressure increase in the pig lungs when heated to push out the bubbles inside, ensuring that the water remains boiling throughout cooking. Stop when few or no bubbles overflow from the trachea.

3. The pig lung should be placed into cold water; as the water temperature rises, release the remaining dirt from within the pig lungs. Once it boils, immediately rinse to maintain texture.

Adding cumin, ginger, and cooking wine can remove the fishy smell. Spicy Pig Lungs

Ingredients: Processed pig lung pieces, small dried

Chilies , large dried chilies, green garlic segments, ginger, and cumin Seasonings: Oil, salt, cooking wine,Black pepper powder, MSG, sesame oil

Steps:1. Cut the dried chilies into small pieces; wash the green garlic and cut it into segments; clean the ginger and cut it into slices. 2. Place a large amount of oil in a pot and fry the dried chilies on low heat to extract red oil.3. Add green garlic segments, ginger slices, and cumin; stir-fry until fragrant. 4. Add processed pig lung pieces, stir-fry quickly over high heat.

5. Pour in a small amount of cooking wine along the edge of the pot; continue stirring-frying over high heat.

6. Season with salt, black pepper powder, MSG, and stir-fry until well combined.

7. Drizzle sesame oil before serving.

3 Add the scallion segments, ginger slices, and Szechuan pepper to stir-fry until fragrant.

4 Then add the prepared pig's lung pieces and stir-fry over high heat until evenly coated.

5 Pour in a splash of cooking wine along the edge of the wok and continue stir-frying over high heat.

6 Add an appropriate amount of salt, pepper powder, and chicken essence for seasoning, then stir-fry until well combined. Drizzle with a few drops of just before serving.