Cooking dishes from pork lung takes a lot of time, since this offal must be boiled beforehand. But when properly combined with seasonings and other ingredients, the result will be worth the effort.
It is necessary
-
- For the first recipe:
- pork lungs;
- rice vinegar;
- soy sauce;
- garlic;
- dried dill;
- black pepper;
- cloves;
- cinnamon;
- coriander;
- basil;
- star anise;
- eggs;
- flour;
- onion;
- Chinese cabbage.
- For the second recipe:
- pork lungs;
- onion;
- salt;
- ground black pepper;
- vegetable oil;
- flour;
- bay leaves;
- tomato paste.
Instructions
Step 1
To prepare a Chinese-style offal, cool 1 kilogram of boiled lungs and cut into thin long strips. Drizzle with 2 teaspoons of rice vinegar and 50 grams of soy sauce.
Step 2
Pass five cloves of garlic through the garlic press and mix with the lungs. Add one pinch each of dried dill, black pepper, cloves, cinnamon, coriander and basil, 4 star anise stars, then put in the refrigerator to marinate for 2 hours.
Step 3
Beat two eggs into a froth with a pinch of salt and add to pickled foods. Mix all ingredients and sprinkle with one dessert spoon of flour. Stir again and sprinkle with the same amount of flour. Repeat this procedure two more times.
Step 4
In a deep skillet, fry one chopped onion until transparent. Then add lungs to it and increase the heat to maximum. Stirring constantly, fry the offal for 5 minutes. Serve warm on a Chinese cabbage leaf.
Step 5
Make pork light goulash. To do this, boil 1 kilogram of offal until tender, cool and chop into large cubes. Peel and chop two large onions. Salt the lungs well, season with black pepper and fry in a pan with vegetable oil until a crust forms.
Step 6
Sprinkle the offal with one tablespoon of flour, add the onion, stir and fry over medium heat for about 5 minutes more. Then put the contents of the pan into a pot, pour two glasses of broth from under the lungs, add 2 bay leaves and 2 tablespoons of tomato paste.
Step 7
Close the pot with a lid and put to simmer in an oven preheated to 180 ° C. After 20 minutes, remove the pot from the oven, wrap it up with a towel and in 15 minutes the dish will be ready to eat.
