I firmly believe that there are many pot friends who like to eat the internal organs of small animals just like the net editor, but every time they go out for dinner, they always hesitate, worrying that the shopkeeper is too busy at work and can't clean it. In fact, in many cases, we can buy pig lungs and other internal organs home by ourselves, and after cleaning them up, we will do it ourselves, which will not only make us feel comfortable, but also continue to have some satisfaction. The net editor below will introduce a kind of dried flat lung silk in detail.

First of all, you need to prepare all kinds of ingredients: prepare appropriate ginger slices, garlic cloves, onions, chopped peppers, wild peppers, dried oil chili pepper, star anise and star anise in advance. Heat the pan to give oil. When the oil is 6 minutes hot, drain the oil chili pepper, star anise and star anise and stir-fry for fragrance. Add ginger slices, garlic cloves, chopped peppers and wild peppers, and stir-fry again. Stir-fry the prepared lung slices and shallots in a pot. Before taking out of the pan, put the cleaned shallots and shallots into the pan and stir-fry them slightly. Pot and basin, the color is tempting, sweet and delicious.

Then just began to make, lung slices quickly blanched up and dried. Add 5 tablespoons of soy sauce, 3 tablespoons of monosodium glutamate, 3 tablespoons of sugar, 2 tablespoons of rice wine, 2 tablespoons of oil and 2 tablespoons of Chili noodles to the lung slices for pickling 10 minutes, then add 3 tablespoons of salt for pickling for 5 minutes. Cool the oil in a hot pot, pour it into the lung slices when it is 80% hot, and fry it until the surface becomes hard and orange. Stir-fry the oil, ginger slices, minced garlic, pepper and dried Chili in the original pot with low fire until some choking noses are put into the lung slices, which are evenly distributed in the pepper. Put the funds into the onion, monosodium glutamate, white sugar, cooked sesame seeds, stir well and take out the pot.

The dried and flattened lung silk will have a unique fragrance, and the channel will be chewy. Only when eating pig lungs, it is best to take advantage of the heat. After cooling, pig lungs will show a fishy smell, and they will become more and more soft and lack crispy feeling. Net weavers like to eat pig lung mainly because it is nutritious and not as greasy as other meat foods. Naturally, there will be many practices for lung silk. Usually, if time is anxious, you can immediately put lung silk together with potatoes and onions, and add seasonings to stir-fry and eat them.