Cow lungs are edible. Cow lung has a high protein, which can maintain the balance of potassium and sodium and improve immunity. Bovine lung is also rich in iron, which has a good promotion effect on the hematopoietic function and transportation function of red blood cells in the body. Can buffer anemia and promote growth and development. Eating bovine lung can supplement rich iron, relieve anemia, promote growth and development, and is good for replenishing qi and blood.
Cow lungs can be made into stewed cow lungs. Rinse the cow lungs clean. Pour half a pot of water into the pot, add beef lung and marinade (onion 10g, ginger 5g, wine 10g, marinade bag (aniseed, clove, cinnamon, tangerine peel, Amomum villosum, pepper and cardamom) and cook for 1.5 hours. Wash the remaining shallots and cut them into sections; Wash pepper, remove pedicle and cut into long strips. Prepare another pot, pour 20 grams of oil into it, heat it, add onion, ginger and pepper and stir-fry until fragrant. Add the cooked beef lungs, seasonings (soy sauce, wine, acetic acid, sugar and pepper) and marinade, and cook over low heat until the soup is dry and topped with sesame oil.