Nanchang characteristic peanut pig lung soup(nan chang te se hua sheng zhu fei tang )

Nanchang characteristic peanut pig lung soup

Introduction:

"The earthen pot soup of Nanchang folk restaurant is famous. When I got married, I was in poor health, so my husband often took me to the folk to drink it. Because of professional reasons, my throat is often uncomfortable and I cough easily when I catch a cold. Sometimes when I cough to headache and chest pain, my husband will take me to the folk to drink peanut pig lung soup. Nanchang people think that pig lungs and peanuts are moistening and dusting (removing the dirty things in the lungs). The effect of this soup is obvious. "

Production steps:

Step 1: clean the pig lung, blanch the water (I bought the processed one), cut it into small pieces, and put it into the soup cup together with two small pieces of blanched spareribs.

Step 2: wash the peanuts, put them into the soup cup, and then put water into it. Generally, the soup in the shop outside is high soup, so that the soup looks thick and you don't have to be so bored to eat it. It's OK to add water, because we put two ribs!

Step 3: close the lid, boil water over high heat, turn to low heat and steam for 3 hours. Pay attention to adding water and don't dry the pot.

Step 4: Stewed soup can be seasoned with a little salt and chicken essence according to personal taste. I usually add some salt.

Materials required:

Pig lung: 80g

Ribs: 2 small pieces

50g: Peanuts

Yellow rice wine: 1 teaspoon (cooking wine)

Salt: right amount

Chicken essence: appropriate amount

Note: if you don't use soup cup, you can also use casserole to simmer for 3 hours.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Nan Chang Te Se Hua Sheng Zhu Fei Tang