Name: Hot and Sour Stomach and Lung Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Pork belly; 500g Northeast Sauerkraut; Some Canola oil; a little Cooking Wine; a little Wolfberry; a little Wild Sansho; 1 pair Pig lung; a little Green onion ginger; a little salt; a little MSG

Hot and Sour Stomach and Lung Soup

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Du Lung Soup is a famous dish of the Han nationality with all kinds of flavors and flavors. Dufei Decoction has the effects of regulating the heart and lungs, nourishing blood, nourishing deficiency, beautifying skin and moisturizing, replenishing qi and nourishing the lungs. It can also relieve fatigue and help sleep. It is a suitable health soup for men, women and children because of the difficulty of pig stomach. So my family hasn’t bought it for many years. This time I bought it on a whim and made this dish. I haven’t drunk the "sour and spicy belly soup" for many years.
Common sense is to add cooked lard and boil it to make a thick white soup, but I think the lard is too greasy and not good for health, so I changed to canola oil, and added northeastern sauerkraut and wild mountain pepper to make a hot and sour soup. Juice, it’s appetizing and delicious, and it can also remove the fishy. I drank a big bowl in one breath~""

Hot and Sour Stomach and Lung Soup

1. Fresh pork belly: After soaking in warm water for 30 minutes, use flour, balsamic vinegar, salt and flour in turn, rub the front and back of the pork belly repeatedly to remove the dirt on the pork belly

2. Until the front and back sides are cleaned white and smooth

3. Fresh pig lungs, cleaned by irrigation

4. Until the pig lungs are cleaned to a whitish state, then puncture along the upper blood vessels, cut small pieces, and set aside

5. Put the pork belly and small pieces of pork lungs into a pot of cold water, cover the high heat, let the water boil and soak for 5 minutes, and then clean it.

6. Put the blanched pork belly and lungs into the soup pot, add a little green onion, ginger and water, and cover the high heat

7. After the water is boiled, skim off the foam, turn to a low heat and continue to simmer

8. After the soup in the pot turns white (about 20 minutes), poke the pork belly with chopsticks. If you can poke it, it indicates that the pork belly is stewed.

9. Fish out and wait to cool

10. Add Northeastern Sauerkraut at this time

11. Cover, turn to high heat and simmer

12. Now to deal with the pork belly: cut the pork belly in half, and then slice half of it diagonally

13. After the soup is boiled again, add a spoonful of canola oil and stir evenly

14. Put in the freshly cut pork belly slices

15. Add a little wild pepper

16. After boiling, sprinkle a little MSG and turn off the heat

Tips:
1. Fresh pork belly: After soaking in warm water for 30 minutes, use flour, balsamic vinegar, salt and flour in turn to rub the front and back of the pork belly repeatedly to remove the dirt on the pork belly.
2. Until the front and back sides of the pork belly are cleaned white and smooth
3. Fresh pig lungs are cleaned with water treatment until the pig lungs are cleaned to a whitish state, then punctured along the upper blood vessels, and then cut into small pieces
4. You can change other ingredients to cook or stew according to your preference