Pork belly, pig heart, pig lung, thick white soup, refined salt, monosodium glutamate, Shaoxing wine, cooked lard, onion, ginger, pepper and coriander.

working methods

1) Wash the belly, heart and lungs, blanch and cut into pieces;

2) Put the cooked lard in a wok, stir-fry the heart, lungs and belly, add thick white soup and Shaoxing wine to boil, and put it in the wok for 2.5 hours until the soup is thick and white.

3) Season with salt and monosodium glutamate and sprinkle with pepper and coriander.

This soup is clear and light when drinking, suitable for drinking in early autumn, and can alleviate the body's discomfort to dryness in early autumn.

material

Half a pig's lung, half a catty of lean meat, 6 figs, one fifth of Siraitia grosvenorii, and a little apricot and lily.

working methods

1. Wash the pig lungs with clean water, cut them into small pieces and fry them in a hot pot for a while. If the pig lungs that draw water can fry a lot of water in a while;

2. Wash lean meat and fly water;

3. Wash the rest of the materials with clear water, and open the fig in two;

4. Put all the materials into a clay pot and inject about four doses of water. After the water boils, turn to low heat and simmer for one and a half hours, then add salt.

skill

Don't put too much medicinal materials, too much will make the soup too thick to eat.