1. After lavage of pig lungs is white, blanch the water several times until there is no foam in the blanching water (you can find out how to wash pig lungs on the Internet for details)
2. The blanched pig lungs are put into the wok without oil and dried until there is no water on the surface
3. Rinse the fresh pork bones with running water to remove the foam and blanch it
4. Put the blanched pork bones in a soup pot, add cooking wine, ginger slices, and a small bottle of capped vinegar (to dissolve the calcium in the bones in the soup) and pickle it
5. Tear half of the white fungus into pieces and soak in water, cut the Sydney pear into large pieces and set aside.
6. Put the almonds, pork lungs, and dried figs into a soup pot, pour water, and boil them with the pork bones for an hour and a half.
7. Put the soaked white fungus and diced Sydney into the soup pot for an hour and then boil it for another half an hour.
8. Finally put in the right amount of salt!
Tips:Finally, put the white fungus and Sydney, so that the Sydney will not melt until it melts, and the white fungus is still crispy.
