Pig lung lily is a traditional dish of Han nationality in Guangdong, which belongs to one of the folk recipes of medicinal diet in Cantonese cuisine. Pork lung is the main material, cooking skills are mainly steamed, and the taste is salty and fresh. The basic feature is sweet soup, which can clear away heat and relieve cough, tonify the middle energizer and replenish qi.

Chinese medicine believes that lily has the functions of moistening lung, relieving cough, clearing heart and calming nerves, especially fresh lily is more sweet and delicious. Lily is especially suitable for people who nourish the lungs and stomach, such as patients with chronic cough, tuberculosis, sores on the mouth and mouth, dry mouth and bad breath, and some patients with palpitation can also eat it in moderation. But because lily is cool (but not cold), it is rarely used by patients with stomach cold. With the coming of winter, more and more people need to moisten their lungs and nourish their stomachs. Lily can clear the heart and moisten the lungs, soothe the nerves and settle down, which is very suitable for people who are troubled by insomnia. Clinical research shows that remarkable curative effect can be achieved. In addition, some behavioral therapies, including diet therapy, are combined with drug therapy. Usually light, not spicy. Patients should cultivate better living habits, such as taking more walks and exercising after dinner, which is very helpful for the recovery of symptoms.

material

1 pig lung, 20g lily, 6 candied dates, 20g almond.

working methods

1. Wash pig lungs with clean water, drain and cut into small pieces.

2. Put a proper amount of water in the pot, put the pig lung and the medicinal materials together, cook for about 4 hours, and season to drink.