Chinese Food
Home recipe -- stewed pig lung with figs
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Going home for dinner -- tired for a day, busy for a day, back home. Another bowl of hot rice later. A bowl of hot soup. A dear person waiting for it is happy fig pot pig lung. People in Guangfu like to drink soup. There is even a saying that soup replaces water. In their opinion, a bowl of soup is a kind of memory of family life style. Stewed pig's lung with figs. The whole bowl of soup is filled with the sweet taste of figs mixed with milk. The bitter taste of orange peel brings out the fragrance of the orange. It releases the sweet taste of the pig's lungs. In the process of boiling, the soup keeps rolling and the ingredients meet each other, giving the soul of a whole bowl of soup. The soup is light yellow and clear. It tastes sweet and fresh. It can clear the lungs and moisten the lungs while enjoying the delicious food. It can promote the growth of body fluid and quench thirst.
Cooking ingredients
Cooking Steps
Step1:Wash the pig's lung with water until it is white. Use the beautiful induction cooker. Blanch the white po
Step2:Dry clean bawanghu
Step3:Soak the orange peel. Scrape off the flesh (white part) on the surfac
Step4:Put all ingredients into Meidi pressure cooker for 20 minutes. Take them out and taste them with your own taste
Step5:Stewed pig lung with fig
Cooking tips:1. It is said on the Internet that the pig lungs are washed with starch and white vinegar. This is not clean. The recommended way is to use water until it is white and then blanch it in a white pot; 2. Bawanghua is actually a flower measuring the size of the sky with a succulent plant. It grows in many places in Guangdong Province. So Cantonese people will dry it to make soup. It is especially suitable for drinking in summer and autumn; 3. Fresh figs are difficult to preserve. Therefore, dried figs are generally used. Cantonese are generally used to make soup. It can not only add sweetness but also moisturize. There are skills in making delicious dishes.
