1. Southern and northern apricots are generally sold in dry goods stores, as long as they are paired with a pig’s lung, about five yuan is enough.
2. When choosing pig lungs, it is better to choose an intact trachea that is not damaged; connect the trachea to the faucet and turn on the faucet, fill the pig’s lungs with water, turn off the water when it reaches the maximum, and loosen the trachea and the tap to wait for the pig’s lungs. Water flows out; when the water in the pig lungs is almost flowing out, connect the trachea to the faucet and turn on the switch to refill the water until it expands, and then release the water. Repeat the operation until the pig lungs turn pale pink or white.
3. When the pig lungs are lavaged to this color (pictured)
4. Cut the pig’s lungs open as much as possible because there is still a lot of water inside the pig’s lungs that have been filled with water
5. Since there will be more mucus after the pig lung is cut, you need to sprinkle a large amount of salt on the pig lung, then vigorously rub the pig lung and rinse the salt with water. This step is repeated 2-3 times
6. Take a wok and heat it on high heat until smoke is in the pan. Lower the rinsed pig lungs into the pan and stir-fry the pig lungs. A lot of water will be released.
7. Use a vegetable washing basket to separate the pig lungs from the water in the pan, heat the wok again, put the pig lungs in the hot pan and stir-fry, and then isolate the water again when the water is released. Pay attention to the time of each stir-frying pig lungs should not be too long, control the water immediately within one minute
8. When the pork lungs are fried until no water is released, they can be taken out and set aside for later use.
9. The Sydney pear is peeled and pitted and cut into large pieces, or you can cut it according to your favorite size; the snow fungus is soaked and cut into pieces, the size is also what you like.
10. Put the washed apricots, figs, and ginger slices into the water in the cold water in the soup pot. After boiling the water, put them in the pig lungs, Sydney, and snow fungus in turn. (The snow fungus can be put when the soup is about to boil well. Putting it too early will cause it to simmer.) When all the ingredients are put into the pot and the water is boiled, keep it on high heat and cook for 20 minutes, then adjust to medium and low heat and boil slowly. Because it takes a long time to cook, it is recommended to put a little more water in the soup pot to prevent it from boiling dry.
Tips:Pig lungs can be reserved at a well-known pork shop. It is best to connect to a pig lung with an intact trachea. If it is damaged, it is difficult to completely drain the blood from the lungs.
