Stir-Fried Pig Lung
Materials
| Pig Lung | 1 piece |
| Salt | To taste |
| Cooking Wine | To taste |
| Ginger | 1 piece |
| Pickled Peppers | To taste |
| Cilantro | To taste |
| Soy Sauce | 3 tablespoons |
| Dark Soy Sauce | A little |
How To Make
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Rinse the pig lung thoroughly with water several times, then cut it into small pieces. Place them in a pot with some ginger slices and cooking wine, stir-fry over heat until water is released. Once boiling and no more foam appears, drain the pig lung in a colander, remove the ginger slices, and rinse off any blood foam under running water.
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Julienne the ginger, cut the pickled peppers into sections, and chop the cilantro.
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Heat a pan, add oil, and stir-fry the ginger until fragrant. Then add the rinsed pig lung and stir-fry on high heat until the water evaporates. Lower the heat to medium and continue to stir-fry until the lung is slightly crispy.
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Add a pinch of salt, soy sauce, a bit of dark soy sauce for color, and add the pickled peppers. If you prefer it spicier, you can also add some pickled pepper juice.
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Finally, add the cilantro and stir-fry until just wilted before turning off the heat.
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Serve on a plate, open a bottle of beer, and enjoy!
