Pork Lung Soup with Dried Vegetables and Jade Bamboo in Sanshen

I. Ingredients:

Pork Lungs: 1 Dried Vegetables and Jade Bamboo: a small handful of Jade Bamboo: 30 grams of Chen Pi: 1 piece of Sanshen: 30 grams of Honey Dates: 3 grains of Pork Spreading Pork: 200 grams of Water: 10 bowls (3-4 servings)

Two, the practice

1. Put the throat of the lungs of the pig in a set of The water is then squeezed out and repeated many times until the blood in the lungs is washed away, then the lungs are cut into moderate pieces, boiled and drained; a hot pan (without oil), pour in the lungs, stir-fry the water, and then set aside for use;

2. Dried cabbage is soaked in water, washed and cleaned, with care taken to shake off the sand, and then cut into pieces;

3. Lean meat is washed and cut into pieces, boiled and dried;

4.

4. wash the ginseng, bamboo and jujube; soften the peel with water and scrape off the white pith;

5. boil the water, put in all the ingredients, boil with high fire, turn to medium-low fire to boil for two hours, and then taste the salt.

Three, the finished product display: