Although the temperature has cooled recently, the more the seasons alternate, the symptoms of colds will easily appear, followed by a series of symptoms such as cough and fever, which is really torture. Therefore, while coping with cooling and clothing, we should also eat some foods that improve our resistance.
The protagonist introduced to you today is pig lung, which is a very valuable part of pigs. Pig lung is suitable for most people, especially patients with lung deficiency and seasonal cough. In addition to pig lungs, this dish is also served with green olives, which is fragrant and sweet. In addition to the taste, it also has the effects of clearing away lung heat, relieving sore throat, promoting fluid production and detoxifying. This soup is suitable for changing seasons.
Stewed pork lungs with green olives in a net bag
Composition:
Half a pig's lung, pig's feet or bones 100g, green olives 10, 6 from ejiao jujube, appropriate amount of ginger, salt and white pepper.
Cooking steps:
1. Clean green olives, red dates and ginger for later use. It's best to cut green olives with a knife. It's delicious.
2. Wash pig's feet or bones, and wash them after water.
3. Boil the whole pig lung with water, pay attention to the trachea facing outwards, and use a basin to pick up the dirty things that flow out when cooking the lung. Cook this step for 6-8 minutes. After cooking, cut open the pig's lungs, wash them with salt 1-2 times, and wash them as clean as possible.
4. After cleaning, hold the pig lungs for later use.
5. Put the bones, green olives, red dates and ginger slices into the casserole and add water.
6. Add the pig lungs to the casserole porridge, first open the fire to boil, and then turn to a small fire.
7. After boiling, remove the floating foam with a spoon and stew for 2 hours.
8. Add salt and appropriate amount of white pepper to adjust the taste.