Chinese Food
Heart and lung soup with radish and pea
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In winter, the haze is serious. Plus smoking, the zebra's lungs are already overburdened. So I decided to make a heart lung soup to clear the lung. Heart lung soup is very simple. But many people think pig lung is dirty. They don't want to eat it. Today, zebras are going to teach you how to clean pig lungs thoroughly. It takes nearly an hour to wash two pairs of pig lungs. Of course, you can also use the marinated pig lungs. But zebras sold outside are not so sure. They don't spend so much time cleaning the pig lungs thoroughly.
Cooking ingredients
Cooking Steps
Step1:Insert the water pipe into the pig's bronchus. Squeeze it tightly with your hands. Fill it with water. Pig lungs will gradually expand about three times.
Step2:Until the pig's lung is no longer inflated. Let the water out of the pig's lung. At the same time, use your hand to gently squeeze to help the water flow out. You can see that there are lots of blood and foam in the water. Repeat the water repeatedly until the water from the pig's lungs does not foam. You can use chopsticks to make small holes in the lung. The dirt in the pig lung will flow out with the water. This can save more than half of the water and time
Step3:Remove the lymph and the large trachea (those who like to eat the trachea can leave the trachea. But the lymph must be cleaned.)
Step4:Slice the pig lung (about 5 fingers wide and 2 fingers thick. The shrinkage of pig lung will be very serious. If it is a well marinated pig lung, slice it directly and normally.) Put it in a large basin. Add white wine and some salt. Knead it for a few minutes.
Step5:No need to add water. Add ginger, scallion, pepper, five spices, salt and cooking wine. Blanch.
Step6:Boil the water for 3 minutes and skim off the foam. Wash the dirt and five spice powder with clear water. Pick up the pepper and ginger pieces.
Step7:A big pot is a small bowl. Cut radish into hobs for later use. (it's OK to tilt the knife to the left about 20 degrees. Otherwise, it will be very large. It's too thick. It's not easy to cook.)
Step8:Put ginger slices in the oil. Stir fry the pork lungs after fragrant. Add 1.5 times the amount of water according to the size of the container on the table.
Step9:The water is boiling and keeps the fire going. And keeps skimming away the foam. Cook for ten minutes to taste.
Step10:Put in the radish and cook for 5 minutes.
Step11:Put in the pea raking (hahaha in Sichuan. In fact, it's boiled and steamed yellow peas. Bean sprout tofu is usually sold in the vegetable market.) Cook for another 5 minutes (always on fire) and turn to avoid peas sticking to the pot.
Step12:Serve it and sprinkle it with cilantro powder (if you don't like cilantro, don't sprinkle it at all). You can see that the soup is white. Pig lung is also full of fresh taste. There is no strange taste.
Step13:This is what it looked like when it was first bought. (the exposure has not been adjusted. Please ignore this small flaw
Step14:The water is so full.
Cooking tips:Tips 1- pig lungs should be washed into water without foam. There are dust, blood water, alveolar secretion and other dirty things in the pig's alveoli. It's better to wash the outside until the water is clear. But the mucus in the pig's lungs is not completely cleaned. Key 2 - blanch after cutting. No extra water. Pig lungs still contain a lot of water after washing. Moreover, pig lungs shrink when exposed to heat. The sewage inside is also squeezed out together. Larger contact surface is more helpful to discharge dirty water. The key is to add a little pepper when blanching. Chinese prickly ash is fragrant. It has the effect of removing fishy smell from meat. The marinated meat can be effectively deodorized with the use of Piper paddle. As long as the cleaning method is proper and the cooking method is appropriate, many bad taste and taste of food materials can be removed. Try it with a zebra. Maybe you'll like to eat pig lung later. There are skills in making delicious dishes.
