Blow lung and liver.

Blowing lung and liver, also called cured pig lung and liver, is one of the unique cured meat products of Tibetans. Delicious and fresh, delicious but not greasy, cool and appetizing, it is an excellent cold dish. It can be taken with food and kept for about one year. Method: 1. Blow the lungs with fresh pig lungs from the throat, beat the pig lungs with your hands while blowing, so as to expand them. Then, make a proper amount of salt, Amomum tsao-ko powder, Chili noodles and garlic paste into milk with warm water, and pour it into the lungs from the throat with a spoon, while pouring, shaking, blowing and beating, which takes about 5-6 times to fill. 2. Tie the throat with hemp thread, hang it at the height of the fire pond and dry it. It can be eaten after 2-3 months. 3. Blow the liver. Cut the bile duct on the fresh pig liver. Except for one big one, all the others are tied tightly with thread. Blow it manually from the bold nozzle, pat it with your hand while blowing, and pour the seasoning. Mix some seasoning with wine, pour it into the liver, and smear the rest seasoning on the liver. Spread the liver leaves with bamboo chips or corncob and hang them in a cool and ventilated place to dry. After about 1-1.5 months, it can be cured. 4. Blown liver is washed, cooked, sliced, and seasoned with coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped green onion and Jiang Mo, which are often used as cold dishes. Features: delicious, not greasy, cool and appetizing, it is an excellent cold dish. It can be taken with food and kept for about one year.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)