1. Pick up the dried soft vegetables in advance, wash and no sand, cut into small pieces, and put in the pot.
2. The lungs of the pigs are filled with water from the faucet from the trachea, and then press the bleeding water. Repeat several times until the lungs are pink and white. Cut into small pieces and put cold water into the pot. After the water is boiled, pay attention to reduce the fire power. The pig lungs will have a lot of foam, which is easy to overflow the pot. When the pig lungs are completely discolored, rinse them with water and rinse them several times. Put the cleaned pig lungs into the pot and set aside.
3. Wash all the ingredients, put them in a saucepan, add boiling water, and simmer for 90 minutes.
4. The soup is charming!
Tips:A pig’s lungs are cleaned, and the soup can be boiled twice. The soup can be stewed or boiled, and the same water should be used inside and outside of the stewing water, such as boiling or cold water. Prevent the pot from cracking.
