Chinese Food
Pork lung soup with pickled vegetables
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It's autumn. The skin is getting dry. It's easy to cough. Cantonese pay great attention to soup making. This soup is a good moistening soup. It is suitable for a family.
Cooking ingredients
Cooking Steps
Step1:With the faucet rushing to the tube of pig lung, the pig's lungs will increase and the foam water will be squeezed out. Repeated to no foam.
Step2:Boil the pig's lungs in a pot for two minutes. After the cold water is washed, the lungs are squeezed. See if there is any foam. Cut into small pieces.
Step3:Cut the pickled cabbage into three or four sections. Wash the north and South apricots and figs and put all the materials into the pot together.
Step4:In an hour and a half, I'll wash the fresh cabbage and put it down. There's no need to cut it. Boil for another half an hour and drop a few drops of sesame oil, salt, lung clearing and skin moistening soup.
Cooking tips:The dried cabbage should be soaked half an hour in advance. Wash it several times to avoid sand. If you want the soup to be sweeter, you can add one or two bones to the pot. It tastes better. There are skills in making delicious dishes.
