Stewed pork lung with figs
Ingredients: salt,Fig,pig lung,rock sugar,tangerine peel,rice wine,ginger
Recipe Recommendations
Steps for Stewed pork lung with figs
1
Prepare the materials.
2
Wash the dried fig fruit and soak it in water.
3
Wash the pig lungs and cut them into slices for later use.
4
Pour water in the pan, add ginger slices to boil, drop a few drops of rice wine, add it to the pig lungs, and add blanching water to remove the fishy smell.
5
Rinse the blanched pig lungs with water and soak them in cold water.
6
Pick up the soaked pig lungs, strain the water, and place them into a stew cup. Add tangerine peel, rock sugar and the soaked figs. The water that soaked the figs is also added.
7
Place the stew cup into the pan with water.
8
Cover the pot lid and the outer lid of the steamer or saucepan. Fire.
9
Simmer under water for 1 to 2 hours.
10
Season with a little salt before serving hot. This soup is mainly sweet, and the salt is added to better adjust the umami flavor of the soup. It doesn't have to be too much, just a little less.Stewed pork lung with figs Make Tips
This stew is a medicinal diet, so don't put oil in it to avoid being too greasy and affecting the taste. The taste is mainly sweet, so salt is adjusted to bring out the umami effect. Don't put too much, just a small amount. The figs themselves are sweet, and the rock sugar is added and subtracted according to personal taste.