Ingredients

An appropriate amount of pig lungs

Small dried chilies

Large dried chilies

Green garlic segments

Ginger

Zanthoxylum bungeanum

Oil

Salt

Cooking wine

Pepper< /p>

Chicken essence

Sesame oil

How to make spicy pig lungs

Cut dry chilies into small sections, wash and cut green garlic into sections, wash and slice ginger

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Put more oil in the pot, add dried chili peppers and stir-fry over low heat to produce red oil

Add green garlic segments, ginger slices, and Sichuan peppercorns and stir-fry until fragrant

Add Stir-fry the processed pork lung slices over high heat evenly

Add cooking wine along the edge of the pot and continue to stir-fry over high heat

Add appropriate amounts of salt, pepper, and chicken essence to taste, and stir-fry evenly. Just add a few drops of sesame oil before serving.

Tips

1. When frying dried chili peppers, use low heat to prevent them from burning.

2. Add cooking wine along the edge of the pot and stir-fry over high heat to remove the fishy smell and enhance the flavor.

3. Use more oil to make this dish. Pig lungs eat oil very much. If you add less oil, it will taste astringent~

4. Add some oil before serving. The sesame oil will be more fragrant

5. Remember to stir-fry over high heat and quickly to fully ensure the taste of the pig lungs~