Cooking Steps

1. 

   Step1:Pig lungs are watered 5.6 times with faucet. Each time, the lungs are inflated to a large extent. After the lungs are lifted and poured out of the water, they continue to be watered. In this way, the lungs are washed clean after several times. Cut the pieces and put them in the pot to boil, then pour them out by hand, and then wash them. Then put them in the pot to boil, and then pour them out for washing. After several times of reverse boiling, I still wash them again and add water to boil them again. This time, I just added various kinds of anise and so on Pour in cooking wine. Bring out slices after cookin

2. 

   Step2:The sliced lung slices are added with celery, mince, garlic, dried chili powder, prickly ash, sugar, broken flower and raw grain, coriander, qixingua and then cut into two pieces, a few drops of vinegar, sesame oil, salt and pepper, and then put them into a plate. This is the dry mix. Add red oil and soy sauce, and the taste is not the same. The dry and cold mix of this dish is more mouthfeel than that of chili oil