How to make pork lung soup How to make pork lung soup delicious

<> steps:1After the pig's lungs are poured into the throat and turned white, the internal organs of the lungs are squeezed out by hand, repeated many times, and then rinsed and cut into pieces.

2.After scrubbing twice with salt or cornstarch, blanch the foam in boiling water, remove it, and then remove it from the pot and dry the pork lungs over low heat for later use.

3.Peel the white radish and cut it into hob pieces, remove the oil from the hot pan and fry it slightly.

4.After the dates are flattened and pitted, put into a clay pot with ginger and 10 bowls of water to boil, turn the pig lungs and white radish on high heat and turn to low heat for 2 hours, and add salt to taste when drinking.

Materials: Half a pig lung, half a catty of lean meat, 6 figs, one-fifth of Luo Han Guo, a little apricot and lily in the north and south.

Method 1, the pig lungs are washed with water, cut into small pieces and fry them in a hot pan for a while, if the pig lungs can be fried for a while;

2. Fly water after washing the lean meat;

3. Wash the rest of the materials with water, and open two figs;

4. Put all the ingredients into the clay pot and pour about four people's amount of water, turn the water to low heat and boil for an hour and a half to reduce the fire and add salt.

The organs of pigs are only used for the introduction of various diseases, and ordinary people do not need to eat them. Not only is the stomach and intestines dirty and hateful, but the lungs are full of salivation, and the heart is dead, which is easy to cure and difficult to cook. The Book of Sketches:

Pig lungs, tonifying the lungs Compendium of Materia Medica": Treating lung deficiency cough, coughing up blood with resting diet recipes: Ganping, tonifying the lungs, stopping deficiency cough.

Treat pulmonary impotence, coughing up blood, and elimination. Remarks in this paragraph Cleaning pig lungs: put the pig lung tube on the faucet, pour it out after filling it with water, rinse it several times, and finally pour it into the pot to boil and leach out the residue in the lung tube, wash it again, and change the water to boil until it is crispy.

The therapeutic value of this section is to take the lungs of pigs, and wash them by irrigating them from the trachea or cutting them into pieces. Sweet in taste, flat in nature, and has the effect of nourishing the lungs and moisturizing dryness. It is used for lung deficiency, prolonged cough, shortness of breath or coughing up blood.

To treat cough, it can be cooked with white radish porridge; To treat coughing up blood, it can be boiled lungs, dipped in white and coix seed powder, and can also be stewed with appropriate medicine.

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.

Ingredients: Pork lungs: 250g; White radish: 250 grams; Pork ribs: 250 grams; Cooking wine: 3 tablespoons; Salt: spoonful; Ginger: 1 piece; Green onion: 1 stalk; Star anise: 1 pc.

Method Steps:

1. After the pork lungs are cleaned, add an appropriate amount of water to the pot, add ginger slices, and boil 2 spoons of cooking wine to remove the fishy smell.

2. The boiled pig lungs will slowly become smaller and tighter.

3. Cut the boiled pork lungs into slices and put them on a plate for later use.

4. Prepare the pork ribs, chop them into small pieces with a knife, add an appropriate amount of water to the pork ribs in the pot, boil the water and cook for a few minutes to remove the blood and fishy smell of the pork ribs.

5. Peel and wash the white radish and cut it into pieces for later use.

6. Prepare a casserole and pour the blanched pork ribs into the casserole.

7. Pour the sliced pork lungs into the casserole.

8. Put the ginger slices and star anise into the casserole, and add 2 tablespoons of salt to enhance the taste.

9. Add 1 tablespoon of cooking wine to remove the smell.

10. Pour in an appropriate amount of water, not too much water, and the water just covers the meat.

11. Place the casserole on the electric ceramic stove and simmer slowly for an hour.

12. After an hour, pour in the cut radish pieces, cover the casserole lid, and stew for more than 10 minutes The radish is cooked thoroughly.

13. Finally, the delicious pork lung soup is ready.

The practice of Cantonese pork lung soup.

Ingredients: 1 small handful of dried vegetables, an appropriate amount of apricots, an appropriate amount of Xinhui tangerine peel, 1 pig lung, 1 corn, 1 carrot, an appropriate amount of figs, an appropriate amount of ginger, an appropriate amount of salt, and an appropriate amount of oil.

1. Rinse the pig lungs after they are bought, and cut them into appropriate sizes after digging;

2. Boil the cut pork lungs in a pot under cold water to boil the bubbles in the pork lungs, which takes about 10-15 minutes;

3. Wash the pig lungs in cold water, boil them in the pot again, this time there should be no bubbles, wash them again with water, drain them and set aside;

4. Soak the dried vegetables in advance, wash and drain them (carefully handle the sand in the dried vegetables);

5. Then peel the carrots, cut the hob pieces, and cut the corn into sections for later use;

6. Wash the north and south apricots and Xinhui tangerine peel, and after washing the dates and figs, you can use a knife to cut them slightly to facilitate the flavor;

7. Then add all the processed ingredients to the pot, except for the salt;

8. Put an appropriate amount of water in the rice cooker (soak the noodles);

9. After boiling over high heat, turn to low heat and cook for about 2 hours, add salt to taste before eating.

Traditional Chinese medicine believes that pig lungs have the effect of replenishing deficiency, cough and hemostasis, and can be used for lung deficiency cough, cough for a long time, and selling blood. The following is an introduction to the preparation and efficacy of a variety of pork lung soup!

Chuanbei pear pork lung soup.

Preparation method: half of pig lungs, 15 Sichuan fritillary, 4 pears. Boil the pork lungs and cut them into thick slices, soak them in water and squeeze them clean by hand, put them in boiling water and boil them for 5 minutes, then cool them and drain them.

Wash the pear, cut it into four pieces with the skin, remove the core, and wash the fritillary. Put all the ingredients into a pot of boiling water, bring to a boil, simmer for 2-3 hours, and season for use.

Efficacy: Fritillary is a traditional Chinese medicine, bitter and sweet, and can not be eaten when eating. Fritillary enters the lungs and heart meridians, and has the effect of dissolving phlegm and relieving cough, clearing heat and dissipating condensation. The pear is sweet in taste, cold in nature, enters the lung meridian, and has the effect of clearing heat, dissolving phlegm, and relieving cough.

Pork lung soup with dried vegetables.

Method: 500 grams of pork lungs, 200 grams of dried vegetables, northern apricots, longan meat, a little lentils. Cut the pork lungs into pieces, then "pull" them with coarse salt, wash them with water after 10 minutes, boil them in boiling water and then pass them in the cold river (so that there is nothing dirty); Dried vegetables are also boiled with boiling water; Add a little apricot, longan meat, and lentils; After boiling over high heat for half an hour, switch to a simmer for an hour.

Efficacy: Dried vegetables have the function of detoxification and swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in infectious diseases.

Monk fruit almond pork lung soup.

Method: 1 pork lung, 1 monk fruit, 15 grams of sweet almonds, 15 grams of lily, 1 teaspoon of salt. After the pork lungs are cleaned, cut into small pieces, and drain the cleaned pork lungs for later use.

Wash monk fruit, almonds and lilies and set aside. Add water to a pot and wash the monk fruit, almonds and lilies and set aside. Put the pork lungs in a pot, boil over high heat, turn to low heat and simmer for 1 hour, add 1 teaspoon of salt.

Efficacy: Moistens the lungs and relieves cough.

Flower pork lung soup.

Method: Blanch the pork lungs, cut them into small pieces, and put them in the soup cup together with two small pieces of blanched pork ribs. Wash the peanuts, also put them in the soup cup, then put water, cover the lid, boil the water on high heat, turn to low heat and steam for 3 hours, pay attention to adding water halfway, do not boil the pot dry.

The stewed soup can be seasoned with a little salt according to personal taste.

Efficacy: Peanuts contain a variety of vitamins and lecithin, which have the functions of nourishing blood and spleen, moistening the lungs and dissolving phlegm, stopping bleeding and increasing milk, and moistening the intestines and laxative; Pig lungs are sweet in taste and flat in nature. It has the effect of tonifying the lungs and relieving cough.

How long does it take to cook pork lungs to get cooked.

Pork lungs are generally cooked after 15 to 25 minutes.

Pig lungs should be filled with water and rubbed to get the blood out, and then after a little water, add water and boil for 15 minutes to cook, but this will be very chewy teeth will be very tired, you can boil and then simmer for half an hour, so that the pig lungs are easy to chew. Cook in a pressure cooker for about 25 minutes and it will feel like it is cooked.

How to wash pig lungs to be clean.

1. Put the lung tube on the faucet, pour water into the lungs, let it expand, and pour out the water after the large and small blood vessels are filled with water. Repeat this many times until the lobes of the lungs turn white.

2. Tear off the small miscellaneous tubes and fascia near the trachea, wash with water, and then use scissors to puncture along the air tube first, and then puncture each small trachea to leach the residue in the lung tube.

3. After washing, cut it into small pieces, add an appropriate amount of salt, scrub it again, pour in white vinegar and scrub it again.

Recommended practice for pig lungs.

Spicy pork lungs. Ingredients: appropriate amount of pork lungs, appropriate amount of green garlic, appropriate amount of salad oil, 4 grams of salt, 2 grams of chicken skin spring essence, half a piece of ginger, 1 pinch of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of cooking wine, a little sesame oil, appropriate amount of pepper.

Method: 1. Cut the dried chili pepper into small sections, wash and cut the green garlic into sections, wash and slice the ginger;

2. Put more oil in the pot, add dried chili peppers and fry the red oil over low heat;

3. Add green garlic, ginger slices and Sichuan pepper and stir-fry until fragrant;

4. Add the processed pork lung slices and stir-fry evenly over high heat;

5. Add cooking wine along the edge of the pot and continue to stir-fry over high heat;

6. Add an appropriate amount of salt, pepper and chicken essence to taste, stir-fry the oranges evenly. Add a few drops of sesame oil before cooking.

Extended information: Do not cook pork lungs for too long.

Cook it for too long and it will get old.

It should be around 10 minutes.

Just fry the blood in your lungs and boil it out.

The recipe for pork lung soup is as follows:Ingredients Tools: 400g of pork lungs, 350g of white radish, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence large rock, appropriate amount of ginger, knife, stew pot.

1. Fill the pig lungs with water several times, slice them, blanch the blood water and black water in boiling water, and drain them.

2. Add water to the saucepan and pour in the pork lungs.

3. Bring to a boil and skim off the foam.

4. Add ginger slices. Posture imitation.

5. Add a spoonful of salt and cook over medium-low heat for 1 hour.

6. Pour in the radish.

7. Bring to a boil and simmer for 30 minutes.

8. Add another spoonful of salt at the end.

9. Remove an appropriate amount of chicken essence from the pan.

10. Finished product.