Fresh pig lungs are reddish in white because of blood. After cooking, the blood in the lungs will turn brown and white, and the lungs will turn brown and white.
There are two kinds of pig lungs, one is white and the other is red. There is basically no difference. Some people like white lungs, others like red lungs. It's all dark black after cooking. When eating, wash the pig lungs with clear water, remove blood stains, make the lungs white, cut off foreign bodies with blood stasis, remove the small tubes, put them in a boiling water pot and cook them again.
Buy fresh pig lungs:
Pig lung contains a lot of essential nutrients, including protein, fat, calcium, phosphorus, iron, nicotinic acid, vitamin B 1, vitamin B2, etc.
When selecting pig lungs, choose fresh lungs with pink, smooth, uniform and elastic surface color. The deteriorated lung is brownish green or grayish white, with peculiar smell and inedible. If you see edema, emphysema, nodules and purulent masses in the lungs, you can't eat them.