Choose the best pig heart and lung, add appropriate amount of salt to marinate for 24 hours, then take it out and hang it in a cool and ventilated place for about 10 days to avoid sun exposure and insects and flies. In order to prevent insects and flies, the pig heart and lungs are hung in the cupboard and surrounded by gauze, which not only ventilates but also blocks insects and flies. After 10 days, the pig heart and lungs should be eaten as soon as possible or bagged and stored in the refrigerator, so as not to affect the taste of the pig heart and lungs for too long. After the dried pig heart and lungs are washed twice with boiling water, they can be stewed directly without adding any seasoning until the pig heart and lungs are soft and rotten, but they cannot be scattered, so that the shape of the pig heart and lungs can be maintained. At this time, you can smell the thick smell of bacon.

Shashen Cardiopulmonary Soup Recipe White Name Shashen Cardiopulmonary Soup Du's Cuisine Local Characteristics of Sichuan Cuisine The basic characteristics of the heart and lungs are soft, rotten and salty, and the soup tastes comfortable. It also has the effects of moistening lung, relieving cough, nourishing stomach and promoting fluid production. The basic material is pig heart and lung 1. Adenophora adenophora 15g, Polygonatum odoratum 15g. Salt 3g, monosodium glutamate 1g, onion 25g. In the production process, clean Radix Adenophorae and Rhizoma Polygonati Odorati, rinse with clear water, and wrap with gauze for later use. Wash the heart and lungs with clear water, squeeze out all the blood, put them in a casserole together with Radix Adenophorae and Rhizoma Polygonati Odorati, wash the onions in a pot, add appropriate amount of clear water, boil them with strong fire, and simmer for 1.5 hours. When the heart and lungs are ripe, add monosodium glutamate and salt to taste.