Blue olive pig lung soup
By VicentaLakin
The spring holidays are often “free of taboos” and families almost all have table-filled snacks, especially traditional foods for the New Year, frying piles, sodium horns, eggs, etc., eating too much and starting to have fire symptoms. Blue olive pig pulmonary soup, which is drenched and pulmonaryly nourished, makes olives thirsty and treats throat pains. The pig's lungs are odour, flat and irritating. This soup tastes like a light olive. It tastes nice and sweet。
Recipe Recommendations
Steps for Blue olive pig lung soup
1
Fresh, good-quality pig lungs, which look full and evenly pink, are as large as the two pulmonary leaves, unbreakable, non-black spot or red spots, creeps; and feel flexible, good hands, not sticky hands and feel lighter on hands。
2
Cleaning of pig lungs: hand grabs the lung leaves and squeezes the water out hard, washs the dirty stuff and blood water over and over again, salinizes the pig's lungs and washes them with fresh water
3
Flying water: Water rolls in the pig's lungs and ginger blades boil. There's gonna be a lot of bubbles around here, and it's gonna come out of water
4
The olives are scattered or cut
5
The whole material will be boiled in the pot for an hour and a half after the fire has opened, and with the electric pan, the soup will be pressed。
6
Just put salt in before the fire is over。