This is what my grandmother taught me. The traditional soup of Chaoshan is used for the maintenance of the lungs during the fall and winter seasons.
Wash the pig's lungs and cut into cubes, put them in clean water, and wait until the water rolls to see a lot of foam, close the fire, and use a spoon to clean the foam. Turn off the fire. (The role is to further clean the pig lungs)
The olives are half-cut and placed in a water pot along with the pig's lungs.
Cover the lid and tumble it in the middle of the fire. Because you don't know what the weight is when you do it, you will cook for ten minutes when you smell the olive fragrance.
Seasoning, the right amount of salt (you have to try the taste yourself), turn off the fire, and throw the cut celery beads.