Cleaning method of pig liver: rinse the whole pig liver with flowing water, put it in a basin, add a proper amount of water and a small amount of white vinegar, soak it for 30 minutes, then take it out and rinse it several times, cut it into 5 mm thin slices, rinse it with flowing water several times, wash off the residual toxins, then put it in a basin, add a proper amount of water and white vinegar to soak it for 10 minute, and take it out and drain it.
Cleaning method of pig lung:
The cleaning method of pig lung is related to its tissue structure. Washing pig lungs is mainly to wash away the blood in alveoli. The usual practice is to use a plastic pipe, one end of which is connected to the tap of tap water, and the other end is inserted into the large trachea of pig lungs. Then, turn on the tap water and pour the water directly into the pig's lungs. At this time, all the alveoli are tap water, and some alveoli are broken, so the blood will flow away. After a period of time (about how many times to wash it repeatedly), the blood and impurities in the pig's lungs are washed away, and the pig's lungs turn white, indicating that they have been washed clean.
Release pig lungs
Put it in the pot, but it is important to put the pig's lungs and throat outside, so that bubbles will come out when cooking. Then rinse with water, and the pig lungs will be clean.
Flushing directly from the big trachea of the pig lung will naturally flow out of the pig lung, which can be repeated several times. Then cut the lungs according to the leaves, put them in a cold water pot and simmer for about 30 minutes. After the pig lung is cut into pieces, it is washed repeatedly with starch to absorb dirty things.
Cut the whole pig lung into lung slices, add Jamlom flour and water, rub it off repeatedly by hand, and then rinse it with clear water. Next, put the lung slices into the basin, add a proper amount of water to submerge the lung slices, and then add a proper amount of white vinegar to soak them for 15 minutes to remove fishy smell and sterilize them. Finally, boil a pot of boiling water, add the lung slices and cook for 5 minutes to force out the lung viscera.
First, fill the whole pig lung with a little water, put it in an iron pot, then add a proper amount of water and heat it slowly with a small fire. Put the pig's throat outside the pot, connect the blood with a dish, heat it and then heat it (about 1 hour, you can do other things, but remember to dump the blood when you have time), and use heat to force out the stolen things in the lungs, which is the cleanest. Drain the pig's lungs, cut them into large pieces, and then use ginger slices to fly water.
When buying pig lungs, the surface color is pink, shiny and even, and the fresh lungs are elastic. The deteriorated lung is brownish green or grayish white, with peculiar smell and inedible. If you see edema, air mass, nodules and purulent masses in the lungs, you can't eat them.