Stewed White Lung with Apricot, Gold and Silver Vegetables

Stewed White Lung with Apricot, Gold and Silver Vegetables

1. Cut the dried cabbage from the head, rinse with water and soak in water for more than 3 hours. After soaking in water, start preparing other soup ingredients.

2. Put the pig lung throat tube on the faucet, fasten it with a rope, and fasten the bottom of the rope with a hook. Turn on a large tap, the pig lungs will quickly expand after being injected with a large amount of clean water, and the bloody water will be drained along the internal tissue pipes. During this period, the pig lungs can be removed and squeezed forcefully to allow the foamy dirt in the lungs to flow out.

3. After the second step is completed, the color of the pig’s lungs becomes as white as tofu, and the excess water is dripped off by hanging it for about 30 minutes. Use kitchen scissors to divide the pig's lungs into tofu-sized pieces and drain the water.

4. Heat the iron pan and pour the pig lungs into the pan for "flying water". There is no need to add water in this flying water process, only heat is used to force the water inside the pig's lungs to dry out.

5. Keep pressing the lungs with a frying spatula. At the beginning, the lungs are full of water and full of elasticity. After the water is lost, the elasticity will be weakened. Until the water has soaked the pig's lungs, the process of flying water is basically completed.

6. Pour the pig lungs and water in the pot into the sieve, rinse with tap water, and drain.

7. Heat the wok again, pour the lungs into it for dry roasting. Press the frying spatula to squeeze out the remaining water as much as possible. After the water in the pan is dried, broil the pig lungs until both sides are golden brown, and then the fire can be turned off.

8. Prepare the soup, the soaked dried vegetables (including the water for the dried kimchi), the branded white lungs, the washed almonds, scallops, candied dates, and ginger.

9. Preheat the saucepan, boil another pot of boiling water, and put all the soup to a boil.

10. After skimming the froth, pour it into a saucepan and simmer for 120 minutes. Just add salt to taste before drinking.

Tips:

Cantonese people like to talk about Yitou. Dried cabbage is called gold and silver dish because of its shape and color.
Pork lung is very cheap, because its processing is very time-consuming and labor-intensive, which discourages many "lazy people". In addition, making white lungs must be prepared to pay an extra cubic meter of water.
To buy pig lung, you must check whether its throat is long enough and whether the part connecting the lung lobes is intact and not broken, because these details will directly affect the effect of flushing.
Many of the soup residues in the soup have a bad taste due to the cooking time for too long, but this soup is quite different. The baked white lungs and the softer the dried vegetables are cooked, which can be put on the table as another dish. , Paired with a plate of garlic soy sauce, dipped in some food, this is another scene in the Cantonese cuisine culture!