The practice of cooking pig lungs with peanuts, black beans and Saussurea involucrata;
Composition details
Materials:
80g pork lung, 2 ribs (not needed), 50g peanuts, black beans 10g, Saussurea involucrata 10g.
Seasoning:
Yellow rice wine or cooking wine 1 teaspoon (I usually don't put it), a little salt and a little chicken essence.
working methods
1. Wash and blanch the pig lung (I bought the treated one), cut it into small pieces, and put it in the soup pot with two blanched ribs.
2. Wash peanuts, black beans and Saussurea involucrata, put them in a soup cup, and then add water. Generally, the soup is put in the shop outside, so that the soup looks thick, so don't be so stuffy when you eat it yourself. It's no problem to add water, because we put two ribs!
3. Cover the lid, boil water over high fire, and steam over low heat for 3 hours. Pay attention to adding water in the middle, and don't burn the dry pot.
Stewed soup can be seasoned with a little salt and chicken essence according to personal taste, usually with a little salt.
nutritive value
Pig lungs have the effects of tonifying deficiency, relieving cough and stopping bleeding. Can be used for treating cough due to lung deficiency and chronic cough and hemoptysis.