In the minds of some chefs, sheep's lungs and sheep's lung tubes are scraps, even considered unclean things, so they are often discarded. In fact, sheep lung has always been loved by the public, and people can use it to cook many delicious dishes, such as "Chili mixed with shredded lung", "Chili fried sheep lung", "fried lung" and "fried lung slices", as well as the famous authentic dish in Northeast China-"mutton offal soup", which are indispensable. Stir-fried sheep lung tube is a kind of flavor dish evolved from the northeast pure dish "fried mutton offal", and its main ingredients are sheep lung and sheep lung tube. The general cooking method is as follows: cut the cooked sheep lung and sheep lung tube into thick shreds, stir-fry them in a hot oil pan, add seasoning, stir-fry them until they are dry and fragrant, pour in red oil and sesame oil, and then pour in a little balsamic vinegar and take them out of the pan. Although the technique of making "stir-fried sheep lung tube" is relatively simple, because sheep lung and sheep lung tube are two special raw materials, we must also pay attention to the following two problems in order to make odorless, odorless and delicious dishes. First, a plump and strong sheep was selected for primary treatment in late autumn and early winter. The smell of sheep's lungs and lung ducts is light and less. However, it is not suitable to choose sheep lung and sheep lung tube with poor color, bad smell or frozen treatment. 2. Carefully and meticulously take the whole sheep lung, insert its lung tube into the tap water pipe, rinse it with flowing clean water and rub it by hand until the mucus and blood inside and outside the sheep lung are washed away, and the sheep lung is white and refreshing ... (This article is 1 page) [Continue reading this article] Praise.