Sheep's liver and sheep's lung are two different kinds of animal internal organs, and the cooking time needs to be judged according to their specific texture, the size of the cooking fire, as well as the oldness and tenderness of the ingredients. Generally speaking, sheep liver is relatively thin, cooking time can be relatively short, usually after boiling and cooking for about 5-8 minutes has been cooked. Sheep lung, on the other hand, because of the harder texture and more blood, so the cooking time needs to be a little longer, usually after boiling and cooking 10-15 minutes has been cooked.