How to make soup for pork lungs to taste good What is the best soup for pork lungs

Folk believe that form complements form. Pig lungs are to replenish the lungs, this is just a legend, whether it has an effect is unknown. However, after circulating for such a long time, there is still some truth to it.

Pig lungs should be cleaned before making soup, because there are many capillaries in the lungs, and there is a lot of residual blood and water, first insert the throat of the pig lungs into the faucet, fill it with boiling water, and then squeeze it out. Repeat several times until the squeezed water is not bloody, for about 30 minutes. Then cut the pig lungs in half, cut a few large pieces, then cut small pieces, put them in a basin, add water, squeeze hard, and exclude the residual blood water

1 pork lung, 2 catties of bones, 1 shallot, 1 radish, 1 tangerine peel, 1 ginger, a few conpoys, 3 shiitake mushrooms, half a monk fruit, cooking wine, appropriate amount of salt.

How to make it: 1) Blanch the bones in a pot under cold water, remove them after boiling, drain the water, soak the scallops and shiitake mushrooms, wash the green onions and cut the green onions, and wash the radishes and cut them into pieces. Wash the ginger and slice it.

2) Pour an appropriate amount of water into the pot, put the cleaned and cut pork lungs into the blanching water, remove after boiling, and drain the water. Heat the pot again and pour a small amount of oil, add ginger slices and stir-fry until fragrant, add pork lungs and stir-fry for a while, add cooking wine and continue to fry until brown. (3) Put all the ingredients into a clay pot, add enough water, bring to a boil, cover, and boil for 3 hours.

4) When the time is up, open the lid and add salt to taste, sprinkle in chopped green onions.

This soup has a rich flavor with the sweetness of the ingredients, the radish is soft and melts in the mouth, and the pork lungs are crispy. The small chef drank 2 bowls in a row, and the child not only drank the soup, but also gnawed the meat on the bones, which was so delicious that he had to boil it three times a week.

Tips: When blanching, the pig lungs will produce a lot of foam, the color is black, first take out the pig lungs, rinse them, brush the pot, add water, put in the pig lungs, and blanch them twice. When frying pork lungs, the amount of ginger slices should be more, the kitchen is using 7-8 slices, and the amount of cooking wine should also be large, about 50 grams, added in 3 times, fried for 3 minutes, add 1 time, all completed, the time is about 10 minutes.

In this way, the concocted pig lungs have no fishy smell at all.

1. Ingredients: 1 pork lung, 10 grams of bellflower, 10 grams of asters, oil and salt.

2. Rinse the pig lungs with water many times to remove the air foam in the lungs, drain them and cut them into thin pieces.

3. Put the pig lungs and medicinal herbs into the pot with an appropriate amount of water, boil with a fire and then simmer for about 2 hours, and then season.

4. Pig lung is a nourishing soup, which has the effect of moistening the lungs and nourishing, expelling phlegm and eliminating dryness.

Pig lungs bought back.

Pig lungs are poured into the throat with water.

Squeeze and rub repeatedly. Irrigate and squeeze several times until all the blood in the pig's lungs is squeezed out and turns white.

Cut the pork lungs into small pieces.

Heat the pan.

You don't need to put oil, just heat the pork lungs in a white pan and fry them.

Stir-fry repeatedly to fry all the water in the pig's lungs and put it up.

Prepare papaya, pear, and apricot.

Peel the papaya and cut it into small pieces; Peel and core the pear and cut it into small pieces.

Pig lungs and pig bones "fly water" together

The pig lungs after the "flying water" have no pig blood at all, they are clean and white.

At this time, you can put all the ingredients of pork lungs, pork bones, papaya, pear, north and south apricots, and ginger slices into the soup pot together, and add an appropriate amount of water to cook for about two and a half hours.

If you want to use the pork lungs to make soup, first blanch the pork lungs with water, blanch the blood, then take out the pot and put the oil, put it in the boil, and then put in the water, and put in some seasonings.

Pig lung soup is also very nutritious, but pig lungs are difficult to clean, to put the pig lungs in the pot to boil, open the system trachea to put outside, the lungs inside the exhaust gas can be discharged to wash clean, after washing can be put in the pot to stew soup, add ginger, garlic and some star anise spices, so that the soup will be fragrant.

Unless the soup is delicious, wash the pork lungs, cut them into slices with peanuts, and simmer them in a purple casserole for three hours.

How to make soup for pig lungs to taste good If you want to make soup for pig lungs to be delicious, you have to beat out the blood and water in the pig lungs and occupations, and after using more water, then put in other condiments and ingredients In addition to the soup, it is particularly delicious.

The pork lungs must first make the soup delicious, and it must be accompanied by Luo Han Guo, if he and Luo Han Guo make the soup together, so that it is delicious.

How do you make delicious soup? Pork lungs should be stewed, it is a porridge soup stewed like this, and it is delicious to stew some peanuts like this!

You can directly add a certain amount of water to Zhu Fei, and then add green onions, ginger and garlic to boil him.

It is best not to eat pork lungs, there are too many bacteria and dust, and the soup can be filtered several times before cooking.

How do you make soup for pork lungs? It is best not to eat pig lungs, because all kinds of waste gases absorbed by pigs are stored in the lungs.

In the case of pork lungs, it is relatively not good to make soup, but I think it is very good to stir-fry.

It's best not to eat things, because this kind of thing of pig lungs is very dirty and buried, and eating it is not good for the body.

Pig lungs can have the effect of clearing heat and reducing fire with Huaishan!

Pork lungs are delicious when stir-fried, but not good in soup.

How do you make soup for pork lungs? I think it should be more and more chili peppers.

There are many ways to make pig lungs, and in order to do it well, you first need good ingredients. Pig lungs are very nutritious things, but they must be washed clean, and they must be washed repeatedly to be clean. It can be stewed with radish soup, and the taste is also very good.

It can nourish the body and lungs. Pork lungs are stewed with different things to achieve different nourishing effects. But pig lungs should not be eaten too much, otherwise it may not be good for the body.

Pork lung soup with green and red radish.

Ingredients: 2 green and red radish, 1 tael of north and south apricots (sold in pharmacies), 1 pig lung (a whole).

Method: 1. Put the throat of the pig lungs under the faucet and pour it out after the whole is full, so that the pig lungs are washed several times. Cut the washed pig lungs into large pieces, wash the wok, put the cut pork lungs into the stir-fry without adding anything, and wait for the pig lungs to no longer come out of the water, and then wash them for later use.

2. Peel and wash the radish and cut it into pieces, wash the apricots in the north and south and set aside 3, put all the ingredients into the pot and add water to boil for 2-3 hours.

Nanxing Pork Lung SoupNanxing Pork Lung Soup Ingredients: There are two kinds of almonds: sweet almonds (Nanxing) and bitter almonds (Beixing). Apricot is a kind of apricot tree seed, which is sweet, flat and non-toxic.

Contains amygdalin, fatty oil, sugar, protein, resin, lentilin and almond oil, etc., which is nourishing and soothing to moisten the lungs and relieve cough. Because it is rich in fatty oil (about 50% or more), it has a better moisturizing effect.

Pig lungs, sweet in taste, flat, can treat lung deficiency cough, hemoptysis, and have the function of tonifying the lungs.

Method: Rinse a pig lung with water repeatedly. Cut the pig lungs into slices and squeeze them by hand to wash away the foam in the trachea of the pig lungs. Then choose 15 to 20 grams of southern apricots (note that you should choose southern apricots, not northern apricots), put them together in a clay pot and add water to cook, and season them.

Function: It can be used for hot and dry cough caused by the dry climate in autumn and winter. In autumn and winter, the lungs are not open, the dry cough has no phlegm, the stool is dry, the throat is dry, and so on have a certain effect.

Pork lung soup with lemon leaves.

Dish name: Lemon leaf pork lung soup.

Ingredients: 10 grams of lemon leaves, 150 grams of pork lungs (washed and cut into cubes).

Method: Cook the soup, add 1-2 tablespoons of ginger juice to the soup, season with a little salt, and drink the soup to eat pork lungs.

Medicinal value: Main** chronic bronchitis external cold and internal drinking type: cough and wheezing, phlegm foamy, no sweating, chills, light mouth and no thirst or dry mouth do not want to drink, body pain and heaviness, even slightly swollen limbs, light tongue, white and slippery, tight pulse.

Wash the pig lungs and cut them into large pieces, put them in the basin and clean them again, add water to the pot, blanch the pig lungs in the pot, add green onions, ginger slices, cooking wine to remove the fish, take them out and put them in the basin to clean again, heat the pot and pour in rapeseed oil, put in the pig lungs and stir-fry, add ginger slices and green onions to continue to stir-fry, then add cooking wine to remove the fish, add boiling water and simmer for 40 minutes, prepare a large bowl to add salt, chicken essence, green garlic seedling leaves, scoop into the soup and flush it, and then hold the pig lungs, add some sesame oil.

Hope it helps! Have a great day! 

Pork lung soup.

Composition] 250-300 grams of pig lungs, 10-15 grams of northern sand ginseng, 10 grams of schisandra, 6-9 grams of chebula.

Method] first cut the pig lungs into pieces, squeeze out the blood, rinse them well, put them into the pot together with the northern sand cucumber, schisandra and chebula, then add an appropriate amount of water, boil them with a fire, and then simmer them for about l hours.

Indications] tonify the lungs and absorb the lungs. It is suitable for long-term cough, lack of phlegm, shortness of breath and other symptoms caused by lung qi and yin deficiency.

Usage] to serve with meals.

North apricot pork lung soup.

Ingredients: 250 grams of pork lungs, 10 grams of northern apricots, appropriate amount of ginger salt.

Production] Pork lungs are cut into pieces and washed, and the soup is boiled with an appropriate amount of water and apricot in the soup, and the soup will be washed into 1 2 tablespoons of ginger juice and seasoned with salt.

Usage] Drink soup and eat raccoon lungs. Eat 2 times a day.

Efficacy] cough and phlegm, tonifying the lungs. It is suitable for chronic bronchitis, intestinal dryness and constipation.

Sand cucumber heart and lung soup.

Composition] 15 grams of sand cucumber and polygonatum each, 1 pig heart and 1 pig lung, 25 grams of green onions, and 3 grams of refined salt.

Method] first select the sand cucumber and jade bamboo and rinse them with water and put them in a gauze bag; Pig hearts and lungs are washed clean and squeezed out of blood; Then put the sand cucumber, jade bamboo, pig heart, pig lung, green onion and water into the pot together, boil and then simmer for about l hours, until the pig heart and pig lungs are fully cooked, add salt and serve.

Indications] moistens the lungs and relieves cough, nourishes the stomach, nourishes the heart and calms the nerves. It is suitable for the elderly with lung deficiency cough, dry cough in autumn, or bloodshot sputum, thirst, stomach heat, night upset, insomnia, dreams, dry stool and other symptoms.

Xiaobai 2008-06-12 09:40 Report.

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Good (0) Not good (0) Ingredients: a pair of pork lungs, 500 grams of pork or pork bones, 750 grams of watercress, 500 grams of white radish, 80 grams of dried lily, one piece of ginger.

Method: Put the pig lung throat on the water pipe, pour boiling water into the lungs, until the pig lungs become white (commonly known as the lungs), and the pig lungs and pig bones come out of the water for later use. Soak the dried lilies in warm water, slice the radish, put the ingredients in the pot, add water and simmer for two and a half hours.

Efficacy: Pig lungs nourish the lungs, relieve cough and moisten the intestines, lily nourish the lungs and spleen, nourish the liver and clear heat. Watercress moistens the lungs and removes dryness, and radish clears internal heat, detoxifies, strengthens the stomach and eliminates appetite.

Special recommendation: For people who eat a lot of dinner, this soup can be served in an airtight container and brought to the unit to drink at about 10 o'clock, so that the stomach and intestines in the morning are not only regulated, but also will not cause a decrease in appetite at noon because of drinking a little soup.

【Houttuynia cordata pig lung soup method】

Ingredients]: a pair of pig lungs.

Ingredients]: Appropriate amount of Houttuynia cordata, ginger, chives, 5 red dates, 15g wolfberry

Seasoning]: salt, cooking wine, white vinegar.

Steps].

Step [Cleaning pig lungs].

A pair of pig lungs, freshly bought pig lungs first clean the surface, and then use the faucet from the trachea of the pig lungs to fill the inside of the pig lungs, after irrigation, the pig lungs will expand and become larger, and then squeeze out the water inside the pig lungs after becoming larger, in this way, repeat the cleaning of pig lungs more than 5 times, pig lungs from blood red to white.

Step [Blanch the pork lungs].

After the pig lungs are cleaned, then cut them into palm-sized pieces, then boil them in a pot under cold water, add ginger, chives, and cooking wine to blanch the pork lungs until cooked, and then remove them for later use.

The purpose of blanching pig lungs is to remove the residual blood and dirt in pig lungs, and blanching can make pig lungs shaped, so that it is more convenient to cut and match in the future).

Step [Pig lungs to remove odors].

After blanching, the pig lungs are removed to clean the floating dust on the surface, and then the large pieces of pig lungs are cut into small pieces and put into the plate, and then two spoons of salt and white vinegar are added to the pig lungs, and then stirred repeatedly, and then washed twice with water to clean them, and then drained for later use.

Step [Soup].

Houttuynia cordata is cleaned and removed from the leaves, the old roots are removed, only the crisp and tender roots are left, and then cut into sections for later use, add an appropriate amount of water to the casserole, and then add the processed pig lungs, ginger slices, red dates, wolfberries, boil over high heat and turn to low heat to boil for 30 minutes, add Houttuynia cordata after 30 minutes, boil for another 10 minutes after boiling, and finally add a little cooking wine and salt to taste so that the Houttuynia cordata pig lung soup is made.

Lily sand cucumber wheat winter pork lung soup.

Lily: sweet taste, slightly bitter, cold, return to the heart and lungs, have the effect of moistening the lungs and relieving cough, and treat yin deficiency and cough for a long time, and blood in the phlegm.

Sha Shen: sweet in taste, slightly bitter, slightly cold, return to the lungs and stomach meridians, have the effect of nourishing yin and clearing the lungs, and treat chronic bronchitis, whooping cough, lung dryness and other coughs.

Mai Dong: sweet, slightly bitter, slightly cold, return to the heart, lungs, stomach meridians, has the effect of nourishing yin and moistening the lungs, often used for dry cough and dry stool.

Ingredients: 30 grams of lily, 20 grams of sea cucumber and 20 grams of wheat dong, 300 grams of fresh pork lungs.

Method: Wash the lily, sand cucumber and wheat dong with water, take the pig's lungs, wash them repeatedly from the trachea, and then put them into the pot, add an appropriate amount of water and ginger shreds, and then boil over high heat, and then change to simmer for an hour, add a little salt to taste.

Efficacy: Nourish yin, clear the lungs and relieve cough.