Fresh pig lungs must first be washed repeatedly with clean water to remove blood stains, then the thicker trachea must be torn off, cut into large pieces, and then bleached in clean water.

Then, put the pig lungs into a pot of cold water, boil for 2 minutes, take it out and take a shower, put it back into the pot of cold water, add green onion sections, ginger slices, cooking wine and an appropriate amount of refined salt (to maintain the base taste), and wait until the fire burns

After boiling, reduce the heat to low and cook until cooked, remove and let cool before using for cooking.

If it is used to cook soup, the pig lungs do not need to be cooked.

In addition, the treated pig lungs can also be cooked with white brine.

Below, I will introduce you to a few unusual pig lung dishes.

Ingredients for Stewed Pork Lungs with Fried Pork Lungs and Figs: 300g cooked pig lungs, 100g peeled sesame seeds, 1 egg, appropriate amounts of refined salt, chicken essence, dry corn starch, salt and pepper, 1000g salad oil (approximately 75g consumption).

Preparation method: 1. Cut the cooked pig lungs into 3cm wide, 6cm long and 0.3cm thick slices; knock the eggs into a bowl, add appropriate amount of refined salt and chicken essence and stir to disperse.

2. Coat the pork lung slices with dry cornstarch one by one, then spread the egg liquid evenly and coat with sesame seeds.

3. Heat a clean pan, add salad oil and heat it until it is 50% hot. Put the pork lung slices into the pan and deep-fry them until they are set in shape. Take them out. When the oil temperature rises to 70% hot, put them in the pan and fry again until they are golden in color.

Remove and drain the oil, sprinkle with salt and pepper and serve on a plate.

Steamed pork lung ingredients: 400g cooked pig lung, 125g five-spice rice noodles, 10g chopped green onion, 5g ginger rice, 15g chili oil, 10g sesame oil, appropriate amounts of refined salt, chicken essence, red soy sauce, white sugar, pepper, fresh soup, 75g lard

.

Preparation method: 1. Cut the pig lungs into 1.5cm wide, 0.5cm thick and 6cm long strips. Add refined salt, chicken essence, red soy sauce, white sugar, pepper, five-spice rice noodles, lard, chili oil, sesame oil and chopped green onion.

, ginger, rice, etc. and mix evenly.

2. Arrange the evenly mixed pork lungs one by one in a large steaming bowl, pour a little fresh soup, then put it into a boiling water steamer and steam it for about 1 hour, take it out and turn it over on a plate.

Note: Since pig lungs themselves do not contain oil, sufficient amount of oil must be added when mixing the powder, so that the steamed texture will be oily.

Ingredients for stinky dry fried lung diced: 250g cooked pig lung, 200g dried stinky beans, 100g fried flower kernels, 100g green garlic sprouts, 10g dried chili knots, 5g pepper, 10g chopped green onion, 5g ginger, 15g red oil, refined salt, cooking wine, MSG

, chicken essence, fresh soup, and 1000g of salad oil (consumption of about 60g).

Preparation method: 1. Cut cooked pig lungs into 0.8cm square dices; cut stinky tofu into 1cm square dices; cut green garlic sprouts into dices; mix with appropriate amount of fresh soup and refined salt, monosodium glutamate, chicken essence, cooking wine, etc. to taste

juice.

2. Heat a clean pot, add salad oil and heat until it is 60% hot, add in stinky tofu cubes and fry until the skin is crispy and yellow, then pour out the oil.

3. Leave some oil in the pot, add dried chili knots and Sichuan peppercorns and stir-fry till fragrant. Add ginger and diced pork lungs and stir-fry. Add fried stinky tofu and green garlic sprouts and stir-fry until the green garlic sprouts are almost cooked.

At the same time, add the buttered peanuts and cook in the sauce. Finally, pour in the red oil, sprinkle in the chopped green onions and stir-fry evenly. Remove from the pan and serve on a plate.

Note: Don't add too much sauce at the end of the cooking process. The sauce will be taken out when the sauce is no longer visible on the plate.

Ingredients for stir-fried shredded lung: 300g cooked pig lung, 50g celery stalks; 50g black fungus, 25g green onion, 20g Pixian watercress, 10g dried chili shreds, 15g pepper noodles, 10g shredded ginger, refined salt, cooking wine, white sugar, pepper

Appropriate amounts of MSG and sesame oil, and 80g of salad oil.

Preparation method: 1. Cut cooked pig lungs into 0.3cm thick and 6cm long shreds; cut celery stalks, black fungus and scallions into 5cm long thin shreds.

2. Heat a clean pan, add salad oil to heat, add dried chili shreds, fry until fragrant, take out, then add Pixian bean paste until fragrant and colorful, then add pork lung shreds and ginger shreds and stir-fry, while cooking

Cooking wine, stir-fry until the moisture in the pig lung shreds is almost dry and the color is bright red, then add shredded celery, shredded black fungus and shredded green onions and stir-fry together. Also add refined salt, sugar and pepper. When the celery is broken,

When the time is right, add MSG, add fried dried chili shreds, finally drizzle in sesame oil, sprinkle in Sichuan peppercorns, stir well and put on a plate.

Ingredients for dry pot pork lungs, Sichuan scallops and almond pork lung soup: 250g cooked pork lungs, 75g cooked pork belly (with skin), 500g onions, 50g carrots, 50g garlic sprouts, 10g ginger slices, 10g dried chili knots, 20g red oil, refined salt,

Appropriate amounts of cooking wine, dark soy sauce, MSG, sugar, pepper, sesame oil, fresh soup, and 50g of salad oil.

Preparation method: 1. Cut cooked pork lungs and cooked pork belly into strips of 1cm wide, 0.5cm thick and 4cm long; cut onions and carrots into strips respectively; cut garlic sprouts into sections.

2. Heat a clean pot, add salad oil to heat, add ginger slices and dried chili peppers and sauté until fragrant, then add pork lungs and pork belly, then add cooking wine, add dark soy sauce and stir-fry until coloured, add onions, carrots and garlic sprouts

Wait, add refined salt, white sugar, and pepper, cover and simmer for about 2 minutes, add MSG over high heat to drain the juice, and finally pour some red oil and sesame oil, put it into a small steel pot, and serve on the alcohol stove

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