Stuffed Sheep Lung 灌羊肺

Stuffed Sheep Lung (灌羊肺) uses cleaned sheep lungs filled before boiling. The cooked lungs can be sliced and pan-fried. The Shannan Tourism Development Commission (山南市旅发委) describes a flour-batter preparation for this ingredient in its guide to stir-fried sheep lungs.

Filling and cooking

Fresh sheep lungs are cleaned inside and outside. Flour, water, a little mashed garlic and salt are stirred into a loose batter so that it can flow into the lungs. The lungs are filled generously, then boiled in salted water until fully cooked.

Slicing for the pan

In the Shannan (山南) preparation, for serving, the lungs are cut into small slices and stir-fried with salt, pepper and chilli. Only a few seasonings are used, and the final stir-frying is brief because the lungs have already been cooked.