It is this feature that there are few recipes for pig lungs, so there are not many buyers. The market is not easy to sell and the price is very cheap. The price of pork before the price increase is 4 yuan.
Zhongmou is a suburb of Zhengzhou, and a complete pig lung is at this price.
Braised pork lungs can often be seen in stalls selling braised pork, but no one buys them, so just give a little change. There are also people who sell soup in the night market early. The soup is made of pig lungs, which is not easy to sell. Because pig lungs are cheap, cut into pieces to look like meat in soup, and soup sellers will use them; Because pig lungs are not like meat, they just float and can be recognized at a glance, and people who drink soup don't like it. In this way, it is becoming less and less common.
Pig lungs are difficult to clean.
Anyone who has done pig lungs knows that first of all, the color is not good-looking, like carrion. Then when I washed it, I didn't feel very good, not heavy, floating, like carrion. The biggest worry is that it can't be cleaned. I always thought that there was a trachea inside, and it was connected with the outside world for a long time. It doesn't matter whether Unicom is connected with the outside world or not. The living environment of key pigs is so dirty, how can the trachea be clean? The root of the entanglement is that this is the place where phlegm is produced.
So people think of many ways to clean it up. Generally, the flushing method is used to flush out the stolen goods in the trachea by using the pressure of tap water. However, I am not sure whether it can be cleaned.
Then a little harder, cut along the trachea with scissors, and directly expose the world inside, which is convenient for washing thoroughly. This also has a problem. If the big tube is cut open, the bronchus will not be done completely.
The cruelest way is to wash it first, then cut it, then cut it into small pieces and wash it in boiling water. Put it in a boiling pot and tighten it, and the pig lungs will tighten and squeeze out the blood inside. Then wash it again and finally clean it up.
It is not easy to make soup from pig lungs.
According to my experience, firstly, pig lung is not suitable for making soup alone. Because no matter how clean the pig lungs are, their specific gravity is also light, and they are all alveolar tissues. If you put it in water and float on it, you will feel disgust in your heart, and you will lose your appetite when you cook it.
Secondly, it is not suitable for stewing with vegetarian dishes, such as radish, mushrooms and lotus roots. No matter how good the side dishes are, they don't match. The fragrance overflowed before it was boiled.
No matter how bad it is, it is not good to take the method of removing fishy smell. The traditional method to remove fishy smell is to pretreat ingredients. For example, soup, too fishy ingredients should be processed before cooking, but pig lungs are not easy to pretreat.
There are two effective methods to deal with fishy smell in the early stage. One is pickled with raw materials, and then pickled with cooking wine, onion and ginger. Another kind is to fry first, and use fire to force the taste to go fishy.
These are useless for pig lungs. Pickling? Stewed, fishy or fried, the taste is hard to get rid of. The reason is the tissue structure of pig lung, and the fragrance is not easy to invade it. Therefore, it is not easy to remove fishy smell from pork lung soup.
Pork lung soup has a unique skill.
Boiling pig lungs, the fundamental problem to be solved, is not floating, it will naturally not float when cooked. It's not that there are no side dishes, but the general methods and side dishes can't get rid of its fishy smell.
Here is a practical cooking method of pig lung, which is also a traditional recipe in Jianghuai area. It is no exaggeration to say that this is a scam. This method is to choose the right partner of pork lung soup, only three, and also put it into the pot.
These three partners are all parts with strong smell, which come from a pig: pig liver, pig heart and pig tank. The pork next to the pig tank is the diaphragm of chest and abdomen, which is connected with pig suet.
The soup method is: a catty of pig lung and liver, a pig heart, and half a pair of meat by the tank. * * * It's about three catties in total, and a five-liter saucepan is just right. Wash the pig lungs, cut the rest and wash them. Without blanching, put it directly into the saucepan and fill it with water. Boil, skim the froth, add an onion, pat a piece of ginger and brew with a spoonful of sweet wine. Turn it to the minimum heat again, and it will take an hour without covering it. Then add salt to make it salty, pepper to make it fragrant, and coriander leaves to decorate it.
Put the fishy ingredients together.
The reason here, to put it bluntly, is simple. Take the fishy method and put the most fishy materials together to make the freshest. This freshness is as good as old hen soup. Try it if you don't believe me.