Very Nutritious Confinement Soup---digestive Lung Soup
1.
The pig’s lungs are irrigated on the tap. After the first irrigation, place them there to allow the blood to overflow, and then irrigate them for the second and third times. The method is the same as the first time, until the stomach and lungs are filled with white and red. Enough
2.
Grab the pork belly with vinegar and flour until the mucus on the surface is gone. Rinse it under running water, then turn it over. Use a simple cut off the dirty oil, wash it and turn it over and set aside
3.
Use a kitchen knife to cut the pig's heart from the middle, do not cut to the end, rinse the blood clot inside and set aside
4.
Heat the pot, measure the pork belly in the pot, cover the pot and simmer, then tear off the white thing from a small tube, this must be torn off, because this has a nasty smell
5.
Measure the pig’s lungs and let it cool down
6.
Cut the pig's heart, pig lungs, and pork belly into small pieces with a knife, remember to remove the lymph next to the hose of the pig lungs
7.
Put the pork lungs, pig heart, and pork belly into a casserole for stewing. After the water is boiled, scoop off the foam on the top, add green onions, ginger, cooking wine, and salt to a low heat (don’t use a pressure cooker to stew, so the stewed soup will not taste good)
8.
Simmer slowly over low heat, and the delicious belly and lung soup is finished. According to personal preference, you can put some coriander in a bowl
