A pair of pig lungs
Half a radish
3 slices of ginger
Half an octagon.
Appropriate amount of pepper
Appropriate amount of rice vinegar
Proper amount of salt
How to cook pork lungs with radish?
Cut the pig lung into several large pieces, because it was shocking when it was first born. I didn't put any pictures, for fear of affecting the appetite of people who want to eat. Put cold water in the pot and cook for 5 minutes to let the blood boil completely. This step cannot be omitted. I just want to eat cleanly.
After scalding the pig lungs, wash them with cold water.
Cut a pig's lung like this.
Put the pig's lungs in a deep pot and pour in a proper amount of rice vinegar. (Some chefs who have done it reflect that it will be sour after it is done. If you are afraid that you can't clean the vinegar smell, you can scratch it without vinegar. )
Add the right amount of salt, and it doesn't matter if there is more.
Then start to grasp, this part is the most important, if it is not handled well, the pig lungs will be very fishy and the stew will not be delicious. Scratch again and again like this.
Catch 10 minutes each time, and then you can see a lot of dirty water coming out. I caught it four times this time. At first, the smell of pig lungs was very heavy, and with the increase of catching times, the smell finally disappeared.
Wash it with clean water when it is ready. How to stir the water is clear.
This is what I look like after washing it with clear water for five times. In order not to affect the taste in the later stage, it is also important to wash it clean and be patient. If you wash it 1-2 times before cooking it, it will definitely not taste good.
Drain pig lungs with a sieve for later use.
When the pig's lungs are ready, prepare other ingredients and peel the radish.
Cut it aside.
Slice ginger and prepare star anise.
The pressure cooker is filled with water, and ingredients and pig lungs are added. If only the water didn't pass through the pig's lungs. I use an electric pressure cooker, or a pressure cooker with a gas stove. I can press it for 25 minutes. If you like to chew, you can press 15 minutes.
When there is 10 minute left to press the pig's lungs, put the radish in and press it. Because the radish is easy to cook, put it in the back, and then put the right amount of salt and pepper.
This is the kind of pepper I use. I don't need to put it if I don't like it.
Time's up, out of the pot, ready to eat, the taste is rare and sweet.