Dried pork lung and vegetable soup(zhu fei cai gan tang )

Dried pork lung and vegetable soup

Introduction:

"This is a very traditional Guangdong soup, with the effect of relieving cough and moistening lung! But this soup is the first time I've cooked it! Why? Because the pig lung is not easy to handle. In the past, it was always my mother who cooked the soup for me. I have the impression that every time my mother cooked the soup, it was a special trouble. I had to put the pig lung in the boiling water pot, and then the throat connected with the pig lung had to be put outside the pot. While cooking, the throat kept bubbling out, and I had to take something. Then... I'm afraid I can't get the soup for an hour The treatment of pig lung alone is a headache! So I've only drunk this soup from my mother. The restaurant outside doesn't make this soup easily because it's too troublesome! One day, I talked to my mother on the phone about my husband's cough and wanted to drink the dried pork lung soup she made... My mother taught me how to deal with the pig lung quickly, so I was impatient. The next day, I went to buy a pig lung and came back to make the soup. It was really sweet! After drinking, my husband also praised me very well. My cough seems to have improved! &Oh, why didn't you tell me earlier

Production steps:

Step 1: wash the pig lung after buying it, and then cut it into proper size;

Step 2: put the cut pig lung into the pot in cold water, boil it, and boil the bubbles in the pig lung. It takes about 10-15 minutes;

Step 3: wash the pig lung with supercooled water, and then boil it again. This time, there should be no bubbles. Wash the pig lung with water again and drain it for standby;

Step 4: soak the dried vegetables in advance, wash them and drain them. (mine is dried in the sun at home, and there is no sediment, but those bought outside still need to be cleaned.)

Step 5: peel the carrot and cut into hob pieces; cut the corn into sections and set aside;

Step 6: wash the apricot and Xinhui tangerine peel, wash the jujube and fig, and then cut them with a knife to taste;

Step 7: add all the processed ingredients to the pot except salt;

Step 8: then inject appropriate amount of water;

Step 9: after boiling in high heat, turn to low heat and cook for about 2 hours, add salt to taste before eating; (I used electric rice cooker because I didn't have time to watch the fire with my children, and boiled in the soup mode for 2 hours after the water boiled!)

Materials required:

Pig lung: 1

Dried vegetables: 1 handful

Carrot: 1

Corn: 1

Apricot: moderate

Fig: moderate

Xinhui tangerine peel: moderate amount

Ginger: right amount

Salt: right amount

Note: if it is lung heat, ordinary cough is only under the pig lung pot can, but cough badly, the heart feel "pull off pull off" that kind, plus the pig heart together pot, the effect is better!

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Fei Cai Gan Tang