Sydney Pig Lung Soup
by Miss Yang's Kitchen
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Soak the dried white fungus first! PS: A small half is enough, and the remaining white fungus is used to cook white fungus and lotus seeds!
2. Blanch the slices of pig lungs with hot water. Before blanching, wash the lungs with clean water so that there is no blood congestion. This kind of pig lungs is cleaner!
3. Wash the Sydney pears and cut them into small pieces for later use!
4. With the ingredients ready, we can start cooking the soup! First, put the blanched pig lungs in the soup pot, add appropriate water, put the cut ginger slices, red dates, and wolfberry in the pot together, and then put some cooking wine! After the high fire boiled the soup, turn to the smallest fire and cook for half an hour! PS: Put as much water as possible for the soup, and it is best not to add water during this period!
5. When the pig lungs have been boiled for half an hour, we can add the cut Sydney pears, bring the soup to a boil over high heat, and then turn to the lowest heat and cook for 20 minutes!
6. Finally, add the white fungus that has been torn into small pieces, cook on high heat for 5 minutes, add salt and white pepper to taste before serving!
7. A bowl of sweet and refreshing Sydney pork lung soup is ready, isn't it simple? 😋
