You can probably guess how it is done from the name. The pig lungs are blown from the throat, and the pig liver is blown on the bile duct, pouring in various seasonings and smearing them around, and then putting them away. After about a month and a half, the blowing of the lungs and liver is considered to be marinating. . Blowing Lung and Blowing Liver taste delicious, cool and appetizing, and they are often eaten without getting greasy. They are usually eaten as cold dishes.
