Materials: Apricot 100g, trotter tendon 600g, pig lung 1, Chinese cabbage 400g, dried tangerine peel 1 slice (soaked and scraped), ginger, Shaoxing wine and water.

1. Soak pig lungs in ginger and Shaoxing wine, fry them in a white wok, and dry them for later use.

2. Wash the pig's trotters, soak them in ginger and Shaoxing wine, and drain them for later use.

3. Wash the north and south apricots and add water to grind them into apricot juice for later use.

4. Put the dried tangerine peel, pig lungs and pig's trotters into boiling water and bring to a boil.

5. Add cabbage and apricot juice, boil and season with salt.