Raw materials: 2 fresh pig lungs, 30g of tremella, 300g of lean pork, 250g of water-soaked squid, 3g of water-soaked kelp, 250g of water-soaked magnolia slices, 20g of pea seedlings and Flammulina velutipes, 20g of ginger, 0g of onion15g, 6g of refined salt, 30g of cooking wine, 3g of monosodium glutamate and pepper, and 2500g of chicken soup.

Practice of pig lung tremella hot pot;

1. Put the pig lungs on the faucet, rinse the blood in the lung leaves, control the water purification, and put them in a boiling water pot to rinse the blood; Soak tremella in warm water, remove impurities, wash, put it in a clean boiling water pot, rinse with clear water, and drain; Ginger is broken; Slice pig lean meat after fascia removal; Slice squid, kelp and magnolia respectively; Washing Flammulina velutipes after impurity removal; Wash the pea seedlings carefully. The above ingredients are served separately and placed around the hot pot.

2. Cut the pig's lung into pieces of about 3 cm, put it in a lit hot pot, add chicken soup, ginger and onion to boil, skim off the floating foam, add cooking wine, monosodium glutamate, salt and pepper, and then boil. You can eat all the ingredients at once.