1. Select fresh and complete yellow throat pig lungs. 2. In the cleaning process, pinch the main trachea (the thickest) of the pig lung at the faucet, open it and let water pour into the lung to expand the lung, and insert several holes with chopsticks to let blood flow out. The lungs cooked in this way are relatively white. 3. After washing and draining the water, cut the lung into pieces larger than the fist with a knife and put it in a pot to cook. (Don't boil water) 4. Rinse after cooking, change knives and cut into thin slices for later use. 5. Add oil to the pot and stir-fry the pork lungs until the surface bubbles and turns yellow slightly. Add garlic seeds, dried peppers, stir-fry, seasoning wine, pepper and cumin powder. Sprinkle with chopped green onion and sesame seeds. Take it out of the pot.