Tibetan Blown Lung and Blown Liver

Tibetan Blown Lung and Blown Liver

　　Tibetan Blown Lung and 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.

　　Preparation method:

　　1. For blown lung, inflate a fresh pig lung through the throat, gently patting it 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. Use a spoon to pour the mixture into the lung through the throat, shaking it while pouring, continuing to inflate and pat, repeating this process about 5–6 times until the lung is fully filled.

　　2. Tie the trachea tightly with hemp string, hang it high above the hearth to dry, and 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, tying off all but one large bile duct with string. Inflate the liver through the large bile duct opening by manually blowing air into it, while patting it and pouring in seasonings. Mix part of the seasonings with wine and pour them into the liver, applying the rest onto the surface. Separate the liver lobes using bamboo strips or corn cobs and hang it in a cool, ventilated place to dry. After about 1 to 1.5 months, the curing process is complete.

　　4. The blown liver is washed, boiled, and sliced thinly, then served cold with garnishes such as cilantro, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped scallions, and minced ginger, making it a popular cold dish.

　　Characteristics:

　　It has a fragrant and savory taste, is not greasy, refreshing and appetizing, making it an excellent cold dish. It can be stored for about 1 year and served whenever needed.