Carrot Pork Lung Soup

Name: Carrot Pork Lung Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g White radish; 400g Pig lung; 2 pcs Candied dates; 400g Pork bone; 3 slices ginger; Some salt

by Migu's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

The folks say that October radish is small ginseng, and the radish in early winter has the functions of invigorating the stomach and eliminating food, relieving cough and smoothing the air. It is used to boil pig lungs, moisturizing, delicious, nourishing lungs, reducing adversity, smoothing qi and eliminating phlegm. It is a family soup suitable for all ages in early winter.

Ingredients

500g White Radish
400g Pig Lung
2 pcs Candied Dates
400g Pork Bone
3 slices Ginger
Some Salt

Carrot Pork Lung Soup

1. Prepare the materials, clean the pig lungs and slice them.

2. Put the pork bones and pig lungs in a pot with clean water, put them in the Supor induction cooker, press the soup button, boil for 2 minutes, wash the foam and pick up for use.

3. Put oil in a hot pan, put two slices of ginger and pork lungs, press the stir-fry button and stir-fry on high heat, and stir-fry the water dry.

4. Peel the white radish and cut into pieces.

5. Then refill a plate of clean water, put all the ingredients into the pot together with the ginger slices, and press the stir-fry button to cook for 1 hour on low heat after the high heat is boiled.

6. Put the radish and continue to cook for half an hour, turn off the heat and add salt.

Tips:
After pouring the pig lung with clean water from its throat to turn white, squeeze out the lung organs by hand, repeat it many times, and then rinse it out and cut it into blocks.