Pig lung is also very popular, as the saying goes: where to eat and where to make up. Pig lungs are very nutritious, rich in protein, calcium, phosphorus, iron, vitamin B1, vitamin B2, etc. Regular eating can nourish lungs and moisturize dryness, relieve cough, replenish deficiency, and invigorate spleen and stomach. It is very suitable for autumn and winter.
How to make spicy fried pork lung
Reserve cooked pork lungs, scallions, ginger, and chili.
Cut pork lungs into thin slices, green onions, ginger, and chili with a knife. It is recommended to buy this long chili, it tastes good
Put peanut oil in the pot, add green onions, ginger, and dried red pepper until fragrant
After the aroma is released, pour into the pork lungs and stir-fry, cook a spoonful of light soy sauce, sprinkle a little water
Add the green chili ring and stir-fry evenly, there is salt in the lungs, no need to add salt
After stir-frying evenly, turn off the heat and take out the pot
It’s OK to put it on the table directly