The method of stir frying lamb lung with spicy sauce

Health benefits

Sichuan pepper: dehumidification

Ingredients and materials

Moderate amount of white faced lung (sheep lung)

Moderate amount of black fungus

Moderate amount of edible oil

Half green and half red chili peppers each

Moderate amount of chili pepper

Moderate amount of garlic

Moderate amount of scallions

Moderate amount of Sichuan pepper

How many cilantro sticks

Moderate amount of ginger

Moderate amount of edible salt

Moderate amount of chicken essence

The method of stir frying lamb lung with spicy sauce

1. First, let's have a finished product image.

2. Prepare the ingredients as shown in the picture. (I haven't used up all the green and red chili peppers, I only used half each because my family doesn't want to add so many side dishes.)

3. Slice the lamb lungs, ginger, shredded scallions, minced garlic, split the small pepper in half, cut the water soaked fungus into large pieces, shred the green and red peppers, remove the stems and leaves of coriander, and prepare an appropriate amount of Sichuan peppercorns. All ingredients are cleaned thoroughly.

4. Hot oil for cold pot

5. Add Sichuan peppercorns and stir fry until fragrant.

6. Add ginger slices and garlic and stir fry until fragrant.

7. Stir fry until the garlic is burnt and the aroma of garlic is also fried.

8. Add two shredded red peppers and saut é until fragrant.

9. Add a little homemade chili oil.

10. Continue stir frying.

11. Add green chili peppers.

12. Stir fry evenly.

13. Pour water into the fungus.

14. Add a small spoonful of edible salt.

15. Insert pre cut lung slices.

16. Stir fry evenly.

17.To prevent the bottom of the pot from sticking, add a tablespoon of boiling water.

18. Stir fry evenly.

19. Add an appropriate amount of chicken essence.

20. Sprinkle cilantro leaves and stir fry evenly.

21. Place the plate on the table and start, the taste is good

Tips

1. Simple home cooked dishes with low technical content.

2. For visceral ingredients, it is necessary to add more seasonings, and stir frying chili peppers is the only way to enhance the flavor.

3. However, the cholesterol content in the internal organs is very high, so it is not advisable to eat it frequently. It is still acceptable to eat it occasionally.

4. My lamb lung is a semi-finished product, and the salt has already been added during cooking, so I consume less salt.

5. Due to the strong odor of animal organs, seasoning and garlic are placed heavily in order to remove the sheep odor.

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