Adenophora Heart and Lung Soup

Recipe Name: Adenophora Heart and Lung Soup

Cuisine: Sichuan cuisine

Type: local specialties

< p>Basic Characteristics: It is soft and chewy, salty and delicious, and has a good soup flavor. It also has the effects of moistening the lungs, relieving coughs, nourishing the stomach and promoting fluid production.

Basic materials: 1 pig heart and lung. 15 grams of Adenophora adenophora and 15 grams of Polygonatum odoratum. 3 grams of salt, 1 gram of MSG, and 25 grams of green onions.

Production process

Clean the Adenophora ginseng and Polygonatum odorifera, rinse with water, and then wrap them in gauze for later use. Rinse the heart and lungs with clean water, squeeze out all the blood, put it into a casserole together with Adenophora and Polygonatum odoratum, wash the green onions and put them into the pot, add an appropriate amount of water, bring to a boil over high fire, then simmer over stewed fire for 1 and a half hours. When the heart and lungs are cooked, add MSG and salt to taste and serve.

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