Southern and Northern Apricot Pork Lung Soup

Name: Southern and Northern Apricot Pork Lung Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork Spine; 1 Pig lung; 2 liters water; 160g Overlord Flower; 50g Lily (dry); 1 pinch Apricot; 1 carrot

by Inhabitants of the countryside

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Every time I coughed when I was young, my mother would use pig lungs and lemon leaves to cook for us. The effect is, it’s too long, and most of the memories are blurred. It is also because I loved to eat too much when I was young, and always eat it. The memory is left behind, and the others are not archived...

Ingredients

400g Pork Spine
1 Pig Lung
2 liters Water
160g Overlord Flower
50g Lily (dry)
1 pinch Apricot
1 Carrot

Southern and Northern Apricot Pork Lung Soup

1. Clean all materials except pig lungs and candied dates, and cut carrots into pieces

2. Insert the throat tube on the pig's lungs into the faucet, boil water until the pig lungs swell, take out the throat tube, press the pig lungs hard with both hands to squeeze the blood out. Repeat the above steps 3-4 times, and the pig lungs will turn white.

3. Pour the pig lungs into a pot and fry on high heat, stir out the water inside, pour it into the basket and rinse again.