How to make braised pork lungs
In the past 10 days, among the hot topics about food preparation on the Internet, the method of braised pork lung has attracted much attention. As a nutritious ingredient, pig lungs not only taste fresh and tender when paired with the braised cooking method, but can also fully absorb the aroma of the soup. This article will introduce in detail the steps of making braised pork lungs, along with relevant data and tips to help you master this delicious dish easily.
1. Preparation of ingredients for braised pork lungs
| Ingredients | Dosage |
|---|---|
| Pig lungs | 500g |
| ginger | 3 slices |
| garlic | 5 petals |
| star anise | 2 pieces |
| Geranium leaves | 2 pieces |
| light soy sauce | 2 tablespoons |
| Old soy sauce | 1 tablespoon |
| cooking wine | 1 tablespoon |
| rock candy | 10 grams |
| clear water | Appropriate amount |
2. Preparation steps of braised pork lungs
1.Processing pig lungs: Wash the pig lungs, cut them into small pieces, blanch them in boiling water for 5 minutes to remove blood foam and impurities, take them out and drain them for later use.
2.stir-fry seasoning: Heat oil in a pan, add ginger slices, garlic, star anise and bay leaves, stir-fry over low heat until fragrant.
3.Stir-fried pork lungs: Pour the blanched pig lungs into the pot, stir-fry over high heat until the surface is slightly yellow, and add cooking wine to remove the fishy smell.
4.Seasoned Teriyaki: Add light soy sauce, dark soy sauce and rock sugar, stir-fry evenly and then pour in water. The amount of water should be enough to cover the pig lungs.
5.Simmer to reduce the juice: Bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 30 minutes. Remove from the pot when the soup thickens.
3. Cooking techniques for braised pork lungs
| Skills | Description |
|---|---|
| Blanch to remove the smell | Adding a little cooking wine and ginger slices when blanching pig lungs can effectively remove the fishy smell. |
| Fire control | Keep the heat low while simmering to prevent the soup from drying out too quickly and affecting the taste. |
| Seasoning balance | Light soy sauce is used for freshness, dark soy sauce is used for coloring, and rock sugar is used for sweetening. The ratio of the three can be adjusted according to personal taste. |
4. Nutritional value of braised pork lungs
Pig lungs are rich in protein, vitamins and minerals, especially iron, and are suitable for people with anemia. The braised method can retain the nutrients of pig lungs while giving them a rich flavor.
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 12 grams |
| fat | 3 grams |
| iron | 3.5 mg |
| Vitamin B12 | 1.2 micrograms |
5. Association of hot topics across the entire network
Recently, the method of braised pork lung has become a hot topic on major social platforms and food forums. Many netizens have shared their own unique recipes, such as adding bean paste or chili to enhance the flavor, and some healthy eating bloggers have recommended using low-salt soy sauce instead of traditional seasonings. The following is the keyword statistics of hot topics in the past 10 days:
| keywords | Search volume (10,000 times) |
|---|---|
| Braised Pork Lungs | 15.6 |
| Remove the fishy smell from pig lungs | 8.2 |
| Braised cooking method | 12.4 |
| Healthy braised | 6.7 |
Through the above data and steps, I believe you have mastered the method of making braised pork lung. Why not give it a try and make a delicious and nutritious braised pork lung for your family!
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