Black and white
By VicentaLakin
Black and white sheep lungs are one of Xinjiang's specialty foods, and they're also a fresh food for Xinjiang's people. They're scrawling, they're a little sacky, they're red, green, black and white, they're colorful, they're spicy. In order to do it at home, the most serious, the one who came out today to eat grubby soup at a grubby soup shop opened by her sister, who was passionate, knew that I wanted to make a grubby blunder, gave details of what I would do and said that I would not do, could come and ask her at any time. She was also a cook, and had known that she was famous for her grubby soup。
Recipe Recommendations
- sheep lung appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- dried red pepper appropriate amount
- red pepper appropriate amount
- peppercorns appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- vegetable oil appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Black and white
1
Materials: Fresh sheep pulmonary pulmonary onions dryed with red pepper peppers and pepper pepper peppers, ginger and white chicken pepper with garlic pepper
2
Practice: Onions cut into cyanide peppers cut into cyanide peppers and bubbles with cold water, dried peppers cut into a slice of ginger and rinsed garlic cut out to foam
3
Black and white sheep's lungs are sliced
4
It's 70% hot in the pot, and it's hot, and it's hot
5
With onions
6
Sheep pneumatic pulmonary, fried, salted
7
Plus green chili
8
It's even
9
加大蒜沫胡椒粉It's even
10
I'll make some chickenBlack and white Make Tips
Sheep lungs need to be stir-fried quickly to taste delicious if they are spicy
It is better to use purple onions because this color tastes spicy and very delicious
Clean up the debris attached to the sheep's lungs and trachea, and rinse the surface with clean water until it is cleaned. This way, the cleaned sheep's lungs will be black after cooking, which is the so-called "black lungs". The chop suey soup generally uses "black lungs".
Wash the sheep lungs. Wash the mixed noodles with water to remove the gluten, make a paste with oil and salt, pour into the noodles and lungs, then tighten the trachea, put it in water and cook for about two hours.
It is better to use purple onions because this color tastes spicy and very delicious
Clean up the debris attached to the sheep's lungs and trachea, and rinse the surface with clean water until it is cleaned. This way, the cleaned sheep's lungs will be black after cooking, which is the so-called "black lungs". The chop suey soup generally uses "black lungs".
Wash the sheep lungs. Wash the mixed noodles with water to remove the gluten, make a paste with oil and salt, pour into the noodles and lungs, then tighten the trachea, put it in water and cook for about two hours.