Houttuynia Pork Lung and Bone Soup

Name: Houttuynia Pork Lung and Bone Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g Pork bone; 320g Pig lung; 160g Houttuynia cordata (dried); 3 Chixiaodou; A tablespoon salt; 15g ginger; A few drops Rice wine

by Taste chew

4.9 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

5

In Guangdong, there is a lot of rain in summer, resulting in heavy humidity.
Therefore, all kinds of dampness-removing soups are needed,
Both Houttuynia cordata and Chixiaodou have the effect of removing dampness.
For this soup, sun-dried houttuynia is generally used at home, so that the smell is not so strong and it is more fragrant.
This houttuynia cordata chixiaodou pig lung bone soup is the soup we cook the most in summer. You can also use pig bones instead of pig lungs.

Ingredients

600g Pork Bone
320g Pig Lung
160g Houttuynia Cordata (dried)
3 Chixiaodou
A tablespoon Salt

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15g Ginger

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A few drops Rice Wine

Houttuynia Pork Lung and Bone Soup

1. Dried houttuynia cordata (one hour) and chixiaodou (about three hours) need to be soaked in advance

2. Blanch the chixiaodou in water and pick it up

3. Then blanch the pig lungs (use salt and white vinegar to clean the pig lungs)

4. Then blanch the pork bones

5. Rinse the pig lungs and bone foam

6. Wash all the ingredients

7. Heat the oil in the pan, put the pork lungs in the pan, add ginger and rice wine and stir-fry for about one minute (so stir-fry the pork lungs and cook it will be less fishy and more fragrant, but the troublesome step can be omitted)

8. Put it in a clay pot and add sliced ginger

9. Add water and boil on medium heat. After boiling, continue to cook on medium heat for 15 minutes, turn to low heat and continue to cook for about one and a half to two hours