Apricot Juice Pig Lung Soup
1.
Cleaning of pig lungs: The pig lung tube is inserted into the faucet, and the joint must be held firmly by the hand to allow tap water to pour into the pig lungs. The pig lungs are gradually expanded to almost burst open, gently tap and press the pig lungs to release the blood and impurities in the lungs, and then drain the water. Repeat this action N times until the lungs of the pig are as white as snow.
2.
After the pig lungs are cleaned, cut them into large pieces (the size of a fist). Place a large piece of ginger in a white pot and stir-fry the pig lungs on high heat. The water in the pig lungs is slowly forced out under heat. The water in the pot Pour out, continue to stir fry, continue to pour the water until the pot is completely out of water, the pig lungs can be put into the soup pot.
3.
Wash the lean meat, cut into pieces and put it into the soup pot, and rinse the figs, tangerine peel, and ginger slices into the soup pot. Bring high heat in a pot with warm water for half an hour, then turn to low heat, and simmer for one and a half hours on low heat.
4.
The north and south almonds with the skin are soaked in hot water for 1 hour and then peeled (if you buy almonds without the skin, this step can be omitted), and a handful of rice is washed and soaked in water for 2 hours. The almonds and rice are whipped into a slurry in a blender. When the soup is about to boil, pour in the almond rice syrup and cook for 15 minutes. The apricot-flavored and milky pork lung soup is ready.
Tips:
1. The lungs of pigs must be thoroughly washed, and stir-fried with ginger until there is no water to completely remove the fishy smell of internal organs.
2. The apricot is slightly poisonous and should not be eaten in large quantities.
