Blown Lung, Blown Liver

Blown Lung, Blown Liver

　　Blown Lung and Blown Liver, also known as salted pig lung and pig liver, are among the unique cured meat products of the Tibetan people. They have a fragrant and savory taste, are not greasy, offer a refreshing and appetizing flavor, and make an excellent cold dish. They can be taken out and consumed anytime and can be preserved for about one year.

Method:

1. For Blown Lung, blow air into a fresh pig lung from the throat while gently patting the lung with your hand to expand it. Then mix an appropriate amount of salt, tsao-ko powder, chili powder, and mashed garlic with warm water to form a paste. Using a spoon, pour the mixture into the lung through the throat while shaking, blowing air, and patting the lung. This process needs to be repeated about 5–6 times to fully fill the lung.

2. Tie the trachea tightly with hemp string and hang it high near the hearth to dry. It will be ready to eat after 2–3 months.

3. For Blown Liver, make an incision in the bile duct of a fresh pig liver, leaving only the largest duct open while tying off all the others with string. Blow air into the main bile duct manually while patting the liver and pouring in seasonings. Mix part of the seasonings with alcohol and pour them into the liver, and apply the rest of the seasonings onto the surface of the liver. Prop apart the liver lobes using bamboo slices or corn cobs, then hang the liver in a cool and ventilated place to dry. After about 1 to 1.5 months, the curing process is complete.

4. Wash the Blown Liver, boil it, slice it thinly, and serve it cold dressed with coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped scallions, and minced ginger. It is commonly eaten as a cold salad.

Features:

Fragrant and savory, not greasy, refreshing and appetizing, it is an excellent cold dish. It can be taken out and consumed anytime and can be preserved for about one year.