Every time a cough quickly coughs out of the lungs, the first thing that leaves home is the mother's pig lung soup. No matter how long it is from home, the familiar taste is still clear, so I do it myself.
The first is the flushing of the pig's lungs. First use the water pipe to connect the lung tube. Rinse for about five minutes. When washing, you can take a few mouths out of the lungs on both sides. Remember that the water should always be open (some shops can also buy it). It will also help you rinse, but it must be clean.
Cut it out, the size can be based on personal preference, but not too small, remember to cut off the small side of the lungs when cutting
When washing the lungs of the pigs, you can soak the apricots and dried vegetables. Generally, I soak for about 15 minutes, then put 5 bowls of water in a stove and start to simmer the apricots and vegetables (the number of people can be put according to the number of people) , I am two people)
Then dry the pan and put the chopped pork lungs into the pan. Stir in the medium heat to make it out of the water.
Only when it becomes gray and not water, it can be put together with the keel, powdered intestines and pig liver that have been drained. (Pig liver is put into the chunks. I personally like the feeling that the pig liver is very long and very powdery. I like it, I can pick it up later.)
After the fire has been boiled for five minutes, turn to a small fire and slowly simmer for 2 minutes, then put the right amount of salt to start the pot.
Forgot to say, you can eat more powdered intestines, I am more accustomed to make it a crusting, the powder is not easy to lose