You will need
    • For the first recipe:
    • pork lungs;
    • rice vinegar;
    • soy sauce;
    • garlic;
    • dried dill;
    • black pepper;
    • cloves;
    • cinnamon;
    • coriander;
    • Basil;
    • star anise;
    • eggs;
    • flour;
    • bow;
    • cabbage.
    • For the second recipe:
    • pork lungs;
    • bow;
    • salt;
    • black pepper;
    • vegetable oil;
    • flour;
    • Bay leaves;
    • tomato paste.
For preparation of byproduct in Chinese style 1 kilogram of boiled lungs cool and cut into thin long strips. Drizzle with 2 teaspoons of rice vinegar and 50 grams of soy sauce.
Five cloves of garlic run through a garlic press and mix with light. Add one pinch of dried dill, black pepper, cloves, cinnamon, coriander and Basil, 4 stars of anise, and then put in the fridge to marinate for 2 hours.
Two eggs beat to a froth with a pinch of salt and add to the marinated products. All ingredients stir and sprinkle one dessert spoon of flour. Mix again and sprinkle the same amount of flour. Repeat this procedure two more times.
In a deep frying pan, fry until transparent chopped onion one. Then add light and increase the heat to maximum. Stirring constantly, fry the by-product for 5 minutes. Serve warm on a sheet of Chinese cabbage.
Cook-pork-lung stew. To do this, 1 kg by-product boil until tender, cool and chop in large cubes. Two large onions clear and finely chop. Light good salt, and season with ground black pepper and fry in a pan with vegetable oil until crisp.
A by-product of sprinkle one tablespoon of flour, add the onion, stir and fry over medium heat for about 5 minutes. Then the contents of the pan, place in a pot, pour two cups of broth from under the light, add 2 Bay leaves and 2 tablespoons of tomato paste.
Pot, close the lid and leave to languish in heated to 180 ° C oven. After 20 minutes remove the pot from the oven, wrap a towel and after 15 minutes the dish is ready to eat.