Rinse 1200 g pig lung thoroughly under cold water.
Blanch pig lung in boiling water for 5 minutes, then drain.
Combine blanched pig lung, 500 g pork neck bones, 3000 g water, 50 g ginger, and 50 g almonds in a slow cooker.
Sesli anlatım, porsiyon ayarı ve daha fazlası
