Raw materials used in belly and lung pot
Pork lung, pork belly (pork belly, sheep and pigs are all cooked in the market, so I suggest you buy this kind, which can save a lot of pretreatment time), green onions and ginger.
manufacturing method
1. First, we change the raw material into a knife, cut the pig lung from the middle, remove the impurities inside, and then slice it for later use. Shred pork belly for later use. Cut water chestnut onion with oblique knife, and cut ginger into shredded ginger for later use.
2. After the pot is on fire, add a proper amount of water, then add pig lungs and pork bellies, add a proper amount of cooking wine, add sheep bellies and soak them in water. After the water is boiled, pour out the belly and lungs to control the water and rinse it with water.
3, the pot is on fire, add the right amount of salad oil, saute chives and ginger, saute the belly and lungs, or add lard to stir fry, and the sugar stewed with lard is more fragrant and whiter.
4. After frying the belly and lungs, add appropriate amount of water, stew the belly and lungs with strong fire until the belly and lungs turn white, add half a spoonful of pepper, and then continue to stew. When the soup is thick and white, add some salt to taste. Sprinkle coriander and shallots after cooking.
Pay attention to three points when making belly lung soup:
1, stew should be filled with enough water at one time, and it is not advisable to add water in the middle, which will affect the color and flavor of the soup.
2. Season the soup with salt when it is thick and white. Adding salt too early will affect the color of the soup.
3, you can also add a little Chili oil when eating, or put a few wild peppers when cooking.
Making tips ① When choosing pig lungs, be sure to choose fresh pig lungs without black spots. The blood accumulated in the pig's lungs is easy to deteriorate for a long time, so the soup is not good enough and even has a strong smell.
②? Pig lungs contract when heated. Pig lungs should be blanched and cut into pieces, so that the cut pig lungs are uniform in size. If the pig lung is cut into pieces, the size of the pieces will become uneven after blanching.
③? Wash pig lungs with water until they turn pink or white. If the pig's lungs are blood red, it means that they have not been rinsed clean, and they should be rinsed repeatedly.
④? When the pig lungs are cooked in the pot, the floating powder in the noodle soup should be skimmed off during the cooking process. The floating powder is all residual blood foam, and the soup will taste better after skimming.