Lamb lungs 1

Water sprouted magnolia slices 50g

Water sprouted black fungus 50g

Green and red bell peppers 4

White wine moderate

Salt moderate

Ginger and garlic moderate

Slightly spicy flavor

Sauteing process

Minute time

Sauteing process

Minute time

Sauteing process

Sauteing process

Sauteing process

Minute time

Steps for Spicy Lamb Lungs

1

Prepare the ingredients. Soak the black fungus and yucca slices in advance

2

Slice all the ingredients and set aside.

3

Cooked sheep's lungs

4

Cut off all the trachea inside

5

Cut 2mm thick slices, and then wash them twice with water

6

Then blanch them in boiling water with yellow wine and ginger, and then pull out and set aside.

7

Put a little oil in the pan, sauté ginger and garlic,

8

Put in all the auxiliary ingredients and stir-fry on high heat

9

Put in the blanched lungs

10

Placed with salt and wine

11

Continue to stir-fry for about a minute on high heat and then can be removed from the pan.