Pig lung 1

Ginger 1 small pieces

Garlic 3 cloves

3 parsley

2 onions

6 tablespoons cooking wine

Xiaomi spicy 5 Li

Sesame oil 1 spoon

Two tablespoons of salt.

0.5 spoon of monosodium glutamate

Cold pig lungs?

Clean the pig's lungs and keep pouring water into that pipe until there is no blood.

Open the lungs with a knife, and make a few more strokes to let the blood come out.

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Wash to this extent, cut into pieces, and blanch in a pot. Add cooking wine, ginger and onion, cover the pot and blanch. Wait until it is completely boiled and discolored before taking it out for washing.

* * * When drowning, don't put too much water, just go through the pig's lungs. People should be around, because it's going to overflow the pot.

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It's almost like drowning. Pour it out and wash it.

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Wash the pig lungs, slice them, blanch them in a pot, and put them in the three-piece suit (cooking wine, ginger and onion). Cook for 3 minutes.

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Pour it out after cooking, rinse it with water several times, dry the water and start stirring.

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Pour pig lungs into a large bowl, and add salt, monosodium glutamate, soy sauce, soy sauce, millet spicy, garlic seeds, ginger, coriander and Chili oil. Stir well.