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The practice of spicy pig lungs

Salt, pepper and steam pressure on sliced ginger for 15 minutes. Prepare ingredients: cut the boiled pig lungs into slices, wash the Hangzhou pepper and millet pepper and cut into diamond slices, cut some garlic slices and set aside the minced ginger. Heat the oil in the pan, heat the oil to 60%, pour it into the pig lungs and deep-fry until the skin dries out. Leave a little oil in the pan, pour in green and red pepper, sliced garlic, dried chilli, saute minced ginger and pour into lung slices, add light soy sauce, salt monosodium glutamate chicken powder to season, stir well and serve.

Obviously asked how to cook pig lungs, but all answered the practice of pig liver. Can you cook good food with such carelessness? Pig liver cooking, first sliced, and then cooked in warm water, and then fried, such pig liver is tender and delicious.

Making spicy pork lungs is the best. Boil the lungs, cut them into small pieces, then stir-fry them with chili peppers. This kind of spicy, pig lungs are very delicious.

The common practice of spicy pig lungs requires ingredients and seasonings: pig lungs, ginger, star anise, garlic, spring onions, coriander, green and red pepper, salt, light soy sauce, cooking wine (liquor), aged vinegar, bean paste, pepper production steps: material selection is very important, fresh pig lung surface color pink, smooth, uniform, looks very good. Press it with your fingers, it feels very elastic, it doesn't stick to the hand, and it's lighter to hold on the hand.

Main ingredient: pig lung, 1 auxiliary oil, salt, cooking wine, pepper, ginger, garlic, spring onion, sugar, monosodium glutamate, green pepper, red pepper, prepare a pair of pig heart and lung Cut the heart and lungs and wash them with clean water for several times. Drain the washed heart and lungs. Put it in a pot and cook with cooking wine, salt, pepper and sliced ginger. Boil for more than ten minutes, the heart and lungs change color and shrink.

The common practice of spicy pig lungs how to cook Daquan delicious video

1. Pig lung 1 auxiliary material oil, salt, cooking wine, pepper, ginger, garlic, spring onion, sugar, monosodium glutamate, green pepper, red pepper, prepare a pair of pig heart and lung Cut the heart and lungs and wash them with clean water for several times. Drain the washed heart and lungs. Put it in a pot and cook with cooking wine, salt, pepper and sliced ginger. Boil for more than ten minutes, the heart and lungs change color and shrink.

2. Spicy pig lung is a Sichuan dish, which is loved by many people because of its unique spicy taste and crisp taste.

3, the practice of spicy pig lungs cold water into the pot, boiling water and then boil for another 20 minutes. Pick it up, cut each lung tube on the pig's lungs with scissors (be sure to cut and rinse, there will be blood in the lungs, cut and wash) rinse clean, cut into slices and put oil in a pan, heat up the oil, add star anise, cinnamon, ginger and pepper to stir-fry until fragrant, pour in chili powder and stir well.

4. Obviously ask how pig lungs cook, but they all answer the practice of pig liver. Can you cook good food with such carelessness? Pig liver cooking, first sliced, and then cooked in warm water, and then fried, such pig liver is tender and delicious.

5. First, the materials should be fresh. Pig heart and lungs should be soaked in clean water for more than 3 hours, and the water should be changed several times. It is best to let all the blood be soaked out, so that the lungs and heart can be tender. At the same time, choose good quality pepper and pepper, these two ingredients constitute the characteristic seasoning of hot hemp flavor. Second, it should be handled cleanly. The washed pig heart and lungs remove blood vessels and fascia, and the lungs are cut into long strips with scissors to cut the heart into small pieces.

The common practice of stir-fried pork lungs

The step of stir-frying pig lungs is to cook the whole pig lungs, then fish them out and drain gouache. Half an hour later, cut the pig lungs into small pieces according to your hobby. Put the pig lungs into a hot pan to dry, at least 10 minutes, no oil and salt, remember to stir-fry more, do not scorch! Bake until the pig lungs are no longer soft, a little yellow, and then put them up.

Raw materials: cooked pig lungs, salt, chicken essence, thirteen fragrances, spring onions, garlic, pepper, dry and spicy, vegetable oil. First set up a good pot on the gas cover, add the right amount of vegetable oil to the pot, and slowly heat the oil over low heat. At the same time, start to deal with the lungs: cut the cooked pig lungs bought on the market into slices, put these slices together in a leaky spoon, and put the slices in the pan when the oil is hot.

Stir-fried spicy pig lung ingredients: pig lungs, green peppers, shredded chili in dry red wine, edible oil. Ingredients: one pig lung, one green pepper, a little shredded chili in dry red wine, a little cooking oil. I bought cooked pig lungs. Friends who want to buy their own raw and stew themselves can also buy raw ones and go home to make their own processing. Because I bought cooked food, I naturally brought it in the taste. There is no need to add other seasonings.

The following net editor will introduce a method of dry flat lung wire in detail. First of all, you need to prepare a variety of ingredients: prepare appropriate slices of ginger, garlic cloves, onions, chopped chili, wild mountain pepper, dried oil chili, star anise, star anise and so on. Heat the pot and give the oil. when the oil is 6 minutes hot, put in the dry oil spicy seeds, star anise and star anise to stir-fry the flavor. Add sliced ginger, garlic cloves, chopped chili, wild mountain pepper, stir-fry again.

Practice: sliced bovine lungs; wash Sichuan pepper and set aside. Heat the stir-fry spoon, pour in a large amount of soybean oil, heat it, put in the sliced beef lungs and oil, then remove and dry the oil for use. Leave the base oil in the spoon, heat it over high heat, stir-fry the Sichuan peppers for a few times, then add chopped onions to continue stir-fry, add beef lungs to continue to stir-fry quickly, then add a little vinegar and salt seasoning and stir-fry a few times.

The step chart of fried pig lungs with chili peppers, how to cook pig lungs with chili peppers?

1. Cut the dried pepper into small sections, wash the garlic and slice the ginger and put more oil in the pan. Add the dried pepper and stir-fry the red oil, add the green garlic section, ginger slices, pepper and stir-fry the fragrance, then add the processed pig lung slices, stir-fry, stir and add cooking wine along the edge of the pot. Continue to stir-fry and add the right amount of salt, pepper and chicken essence to season, stir well.

2. Stir-fry pig lungs with a piece of chili, 4 ginger, a little spring onion, a little salt, a little salt, stir-fry a little salt, stir-fry a few chili, salt, soy sauce, stir-fry, stir-fry and stir-fry a few times.

3. Main ingredients: pig lungs, garlic, cooking wine, sesame oil, pepper, salad oil, salt, chicken essence, ginger, pepper and dried pepper. Cut the dried chili into small sections, rinse garlic and slice ginger. Put more oil in the pan and stir-fry the red oil over low heat. Add garlic, ginger and pepper to stir-fry.

4. Green pepper, spring onion, ginger, light soy sauce, dry red wine pepper, peanut oil. Cut the boiled pig lungs into thin slices and change the scallion, ginger and chili to the knife. Put peanut oil into the pot, add spring onions, ginger, dry red wine chili until fragrant, pour into the pig lung fire to stir-fry, slightly cook a spoonful of light soy sauce, sprinkle with a little water. Add the green chili rings and stir well. There is salt in the pig lungs. There is no need for salt. After stir-frying, you can turn off the heat and come out of the pan.

5. Main ingredients: pig lungs, garlic, cooking wine, sesame oil, pepper, salad oil, salt, chicken essence, ginger, pepper and dried pepper. Cut the dried chili into small sections, rinse garlic and slice ginger. Put more oil in the pan and stir-fry the red oil over low heat. Add garlic, ginger and pepper to stir-fry.