How to make pork belly, lung and heart stew soup

Put the pig lungs into the pig belly, put it into the pressure cooker, and fill it with water close to the height of the pig belly.

Select meat for pressure cooking.

After cooking, decan the soup and set aside for later use. Cut the pig lungs and pig heart into slices, cut the pig tripe into strips, and cut the lung tubes into segments.

Put the cut pig lungs, pig heart, and pork belly in a container for later use.

The taste of pig lung itself is bubbly, but after adding egg liquid, it will be very firm and the taste will be much better.

After the ingredients are cooked and chopped, you can start making soup.

Take a pot, add a little cooking oil, add chopped green onions and ginger and saute until fragrant.

Add some chopped heart and lung tripe and stir-fry.

Add some torn mushrooms (they are ordinary mushrooms, called oyster mushrooms or pleurotus pleurotus in supermarkets.)

Pour in the soup just poured out of the pressure cooker until the ingredients are covered. .

Bring to a boil over high heat, simmer over low heat for half an hour, and sprinkle in an appropriate amount of salt before serving.

The fragrant pork belly heart and lung soup is ready.

I think, in my life, I may do it once on impulse one day, but I think it will only be once or twice at most. Cooking pig lungs is really too time-consuming!