Pork lungs boiled with north and south apricot and Sichuan shellfish is good, but also has the effect of moistening the lungs and resolving phlegm, smoothing the qi and stopping the cough, clearing the liver and brightening the eyes. The specific method is shown below.

Main ingredient: 700g of pig lung, 30g of south apricot, 30g of north apricot, 30g of Sichuan shellfish.

Accessories: oil in moderation, salt in moderation.

Steps

1. Prepare the South Apricot and North Apricot Chuanbei;

2. Pig lung irrigation, with pig lungs hard throat set on the head of the water cage, directly into the pig lungs filled with water, and then poured out the sewage water with blood, repeat irrigation several times and then cut into small pieces;

3. Start a dry pot, burn until the pot smokes, and then poured into the pig lungs;

4. Big hot cooking, the process of cooking, it will force out A lot of blood sewage;

5. Pour off the sewage, and then stir fry, stir fry until the pork lung dry body, no sewage and then out of the state;

6. Again repeatedly rinse, wash the side of the sewage extrusion, squeezed clean;

7. Start blanching pork lung hard and soft throat;

8. Cleaned up and ready to go;

9. Soup pot with the right amount of water;

10. Add pig lungs;

11. Add pig lungs hard soft throat;

12. Add south apricot and north apricot Chuanbei;

13. Cover the pot pot to cook;

14. Boil 1.5 to 2 hours old to add salt;

15. Add oil;

16. Boil again to serve.