Pork Lung and Green Lam Soup

Name: Pork Lung and Green Lam Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Pig lung; 1 pound Pig bone; 3 to two Vermicelli; Twelve Green olives; 2 pieces Sliced ginger

by Qiyue Sydney

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When I was young, my mother used to cook this soup. The soup has a beautiful fragrance and sweet taste. The olive lung soup is mainly made with green olives and fresh pork lungs.
This soup is nourishing and nourishing the lungs. It is a kind of soup that is suitable for urban people nowadays. Heavy haze, smoking, second-hand smoke... etc. Drinking this soup often is good for the body, and it is suitable for all ages.
Green olive pulp tastes astringent, chewing for a long time, sweet in taste, clearing away heat and detoxification, and promoting body fluid and swallowing.
Pig lung has the effect of replenishing deficiency, relieving cough and stopping bleeding.

Ingredients

1/2 a catty Pig Lung
1 pound Pig Bone
3 to two Vermicelli
Twelve Green Olives
2 pieces Sliced Ginger

Pork Lung and Green Lam Soup

1. Wash all the meat and remove the blood; split the olive in the middle, which makes it easy to taste; two slices of ginger for later use.

2. Take a casserole and put all the ingredients into it. Add water according to the number of people. Bring the soup to a boil. Let the soup boil for 15 minutes. Then let the soup boil for one and a half minutes.

Tips:
1. The intestines are difficult to clean, so they must be cleaned carefully to avoid bitterness;
2. It is recommended to use tube bones to make the soup fragrant enough;
3. After the soup is boiling, lift the lid of the pot slightly to avoid overflow.
4. The soup should be boiled slowly in a casserole, so that the ingredients can fully release the effect, will not be destroyed, and be warm and not dry.