Chinese cabbage with pig alveoli(zhu fei pao bai cai )

Chinese cabbage with pig alveoli

Introduction:

"The pig lung is sweet and slightly cold. It can tonify the lung, treat cough due to lung deficiency, and Treat Hemoptysis due to lung deficiency. Pig lung soup is the most delicious. It is combined with Chinese cabbage to make soup. It can clear the dryness and heat of the lung, and supplement the deficiency of the lung. It can not only relieve cough, but also expel phlegm. It plays the role of clearing dryness and moistening the lung, resolving phlegm, and relieving cough. It is a soup with the same treatment for the symptoms and signs. But now people always think that the lung is dirty and don't eat it. As long as they wash and knead the lung repeatedly before eating, until it is clean, there will be no problem. There is also the need to choose fresh and healthy pig lung to buy. The pig lung cooked this time is the most successful one among several times. The pig lung is crispy and melts the sweetness of cabbage. Especially, the soup tastes fresh and sweet

Production steps:

Step 1: pig lung cleaning: put the pig lung tube on the tap, fill it with water and pour it out, repeatedly wash the inside until there is no blood, just like tap water.

Step 2: cut the washed pig lungs into large thin pieces.

Step 3: pour the cut pig lung into the boiling water for about 10 minutes, and then rinse it with tap water until the water is clean, so that the pig lung will not be dirty.

Step 4: wash the pan, put in pig lungs, add appropriate amount of water, and bring to a boil.

Step 5: turn to low heat and simmer for 15 minutes.

Step 6: pick up the cabbage, soak in water for 1 hour, wash it three times and drain.

Step 7: cut the drained cabbage into small pieces to cook and clip.

Step 8: pour the cut cabbage into the cooked pig lungs and bring to a boil.

Step 9: add 2 spoonfuls of salt.

Step 10: add proper amount of lard and mix well.

Step 11: cook for a while and turn off the heat.

Materials required:

Pig lung: 250 g

Cabbage: 400g

Lard: right amount

Salt: 2 teaspoons

Note: 1, the pig lung should be cut into large pieces, because the pig lung will retract in the process of cooking, so do not cut too small. 2. When cooking pig lungs, you must be careful about the pot. When the water is boiling, it will produce many bubbles. If you are not careful, it will roll out. When I was cooking, I washed the cabbage and almost got some water to roll out of the pot. 3. After the cabbage is cooked, cook it over high heat. The cabbage section is easy to cook. Don't cook it too much. It needs to be crisp and crisp to taste good.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhu Fei Pao Bai Cai