Pork lungs are pig offal, which hides a lot of bacteria, and must be cleaned and selected fresh lungs to cook. Selection of pig lungs, the surface color pink, glossy, uniform, flexible for fresh lungs. When it is spoiled, it is brownish green or grayish white in color and has a bad smell, so it cannot be eaten. If you see edema on the lungs, nodules and pus-like nodules abnormal appearance can not be eaten.
The pig lung is pig lung meat, color red and white, pig's respiratory organs. Suitable for stewing, brining, mixing, such as "brine five spice lung", "ginkgo stew lung". Pig lung contains a large number of essential nutrients, including protein, fat, calcium, phosphorus, iron, niacin and vitamin B1, vitamin B2 and so on.