Ingredients

10 grams of pork belly, 100 grams of pig lungs, 2 pig kidneys, 10 grams of cooking wine, 10 grams of green onions, and 5 grams of salt.

Operation

1. Wash the pig lungs and cut them into 3 cm square pieces; wash the pig kidneys, cut them in half, remove the white gland fascia, and cut them into 3 cm square pieces. into pieces; loosen the ginger and cut the green onions into sections.

2. Put the pig lungs, pig kidneys, pork belly, ginger, green onions and cooking wine into the pot, and add 500 ml of water.

3. Put the pot on a high fire and bring to a boil, then simmer for 35 minutes. Once a day, as a side dish or as a single meal, take 30 to 50 grams of pig lungs and pig kidneys each time.

Efficacy

Clears away heat and moisturizes the lungs, nourishes the liver and kidneys. Patients with diabetes mellitus should consume it.