Radish, pig lung.

Practice:

1, first put the throat of the pig's lung at the tap, turn on the water, let the water flow all the way to the deep part of the pig's lung, and then cut it all the way along the thin and thick tube with the scissors for cooking, so as to clean the air bubbles in the lung conveniently, and rub it repeatedly when washing it to be clean;

2, after washing, cut into pieces and drain the water, boil the boiling water in the pot, and put the pig.

Boil the lungs until there is no blood.

3. Put the pig lungs that have been soaked in blood into the casserole that has been added with water. If you like to drink thick soup, add half a catty of pig bones or chicken feet, add a piece of ginger and simmer together. People with cold stomach can reduce cold syndrome by adding a few pepper pots. When the soup is boiled, sprinkle the floating foam away, and turn to low heat for 40 minutes to an hour, depending on personal situation. People who don't like pig lungs will cook for a long time.

4. After 40 minutes, add the radish and simmer it with a small fire, so that the radish will not shrink badly and will not dry when eaten, so as to show the sweet taste of the radish. It's best to buy carrots that look watery and transparent, and weigh them with your hands, so that you won't buy hollow and white radishes.

5. When the radish is lighter in color and almost blends with the color of the soup, turn off the fire and add some salt. Radish and pork lungs. I'll use soy sauce to add my own chopped pepper and a few drops of sesame oil to make a dip. It's delicious.

2. After washing, cut into pieces, drain the water, boil the boiling water in the pot, and put the pig lungs into boiling water until there is no blood.