Dry stir-fried pork lung slices, spicy and delicious with wine and rice

 Today's practice of sharing a pig lung is an old-fashioned practice, which is to make the pig lung by dry stir-frying, the pig lung tastes dry and fragrant, no fishy smell, spicy and delicious, it is a dish that many people like, and the following is to share the method:

【Stir-fried pork lung slices】Ingredients required: 1 leaf of pork lung, 1 red pepper, 2 sharp peppers, 7-8 dried peppers, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 10 peppercorns,

Steps:

1. When the pig lungs are just bought, do not cut them, fill the pig lung trachea with water on the faucet, and fill the inside of the pig lungs with water to make the pig lungs swell up and become 2-3 times larger. After the lungs are inflated, squeeze the pig's lungs vigorously with your hands, and squeeze out the water through the trachea. Fill it with water, squeeze it, repeat it several times, and you will see the whole pig lung turn white, this is because the blood and foam inside are washed out. Along the trachea with scissors, cut the trachea and rinse it with water.

2. Cut the pig lungs into thicker slices, the pork lungs will shrink when boiling, put them in clean water, add 1 tablespoon of white vinegar, stir well, and leave for 10 minutes, white vinegar can sterilize the effect. Add water to the pot, add 1 tablespoon of cooking wine, blanch the pig lung slices under cold water, use the pig lungs to shrink by heat, boil the lung organs, after the water is boiled, there will be a lot of foam, skim off the foam, fish while cooking, boil for 5 minutes after the water boils.

3. Remove the lung slices, put them in clean water, and wash off the blood foam stuck to them. Drain the water, and the pig lungs will be cleaned, so that the treated pig lungs will be very clean, and you can stir-fry or make soup to make delicious dishes.

4. Remove the green and red peppers, remove the seeds, cut into slices, cut the dried peppers into segments with scissors, do not have chili seeds, cut green onions, mince ginger, and slice garlic.

5. Add oil to the pot and heat it, put in the lung slices, stir-fry over high heat for a few minutes, remove the moisture, and then slowly stir-fry the lung slices over low heat, stir-fry the lung slices until there is no water, become hard, stir-fry with a rustling sound, and put the lung slices out for later use.

6. Heat oil in a pot, add Sichuan pepper and dried chili pepper and fry until fragrant, then add chopped green onion, minced ginger and garlic slices and stir-fry until fragrant.

7. Add the green and red pepper slices and stir-fry the green and red pepper slices until the color becomes darker.

8. Put in the fried lung slices, stir-fry evenly, pour in light soy sauce, cooking wine, add salt, stir-fry evenly, turn off the heat until the seasoning is even, and a plate of [dry stir-fried pork lung slices] is ready.

Tips: This dish should be eaten hot, it will not taste good when it is cold. When stir-frying the lung slices, the degree of dryness of the lung slices should be determined according to their own taste, the fried dried lung slices are chewy, dry and fragrant, be careful not to over-fry and scorch.