Stewed Pork Lung and Olive Soup

Name: Stewed Pork Lung and Olive Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pig lung; 1 stage Vermicelli; A dozen Olives; 2 catch peanut; 2 pieces crystal sugar; 1 stew cup Shimizu

by Yuanyuan baby

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Recently, my husband has caught a cold due to being too tired, but after a cold, he often has to cough for a long time. If he has a cold, he does not need to take medicine. After all, taking too much medicine is not a good thing. At this time, what he needs most is to treat him with diet therapy, so I have made this cup of stewed sweet soup for him these few days to help him treat him after a cold. Speaking of this soup, it originated from my mother. I remembered that when I was a child, I had a cold and cough, and my mother would stew this cup of sweet soup for me to drink. Drink it to moisturize the lungs and relieve dryness, and it feels very good. This time my mother also saw her son-in-law coughing, so she went to the market to buy pig lungs and powdered intestines, and brought me peanuts and olives grown by her friend, so that I could stew it for my husband.

Ingredients

1 piece Pig Lung
1 stage Vermicelli
A dozen Olives
2 catch Peanut
2 pieces Crystal Sugar
1 stew cup Shimizu

Stewed Pork Lung and Olive Soup

1. Prepare the materials

2. Wash the peanuts and crush them with a stone mortar

3. Wash the pig lungs and intestines and place them in a pot of boiling water to blanch the blood

4. Then wash the powdered intestine pig lungs with clean water

5. Wash the olives and cut in half

6. Wash the pig lungs and cut them into thin slices, and cut the sausages into sections

7. Put all the ingredients into the stewing pot and fill up with water

8. Finally put it in a water-proof saucepan and simmer for 2 hours

9. carry out

10. Close look

11. Not bad right

12. delicious

Tips:
1. Stewed olive pork lung soup can be simmered for 1.5~2 hours, the pork lungs will be too soft and rotten after a long time of stewing, and the taste is not good

2. When the pig lungs are cleaned, fill the whole with water, try to squeeze out the blood, and blanch the blood, then continue to rinse and squeeze to remove the blood after it is out of the pot.