How to Clean Pig Lungs
Our whole family loves pig lungs, but every time we order them from outside, they always look dark and unappetizing. Not only do they seem dirty, but they also lack appeal. So I usually buy them fresh, clean them at home, and store them in the fridge. When I feel like having some, I just take them out.
Materials
| Water | |
| Ginger | to taste |
| White Wine | to taste |
How To Make
-
Rinse the fresh pig lungs under running water until they fill up.
-
Fill them until they triple in size. If water doesn't flow in, soak for an hour. Once the water drains, continue rinsing to remove blood.
-
After rinsing two or three times, the pig lungs will turn white.
-
Cut the white pig lungs into pieces, blanch them in water with a few drops of white wine and ginger slices until fully cooked. Let them cool, store them in the fridge. They can be dry-fried, boiled for hot pot, braised, or made into spicy soup—delicious and much cleaner than takeout.
