Coughing up pulmonary soup
By VicentaLakin
The soup is made with the pig's lungs, especially for coughing in the morning and evening, and one bowl each for breakfast, lunch and dinner, and one bowl after work in the afternoon, after two or four days, for the whole family。
Recipe Recommendations
- dried vegetables appropriate amount
- Fig appropriate amount
- almond appropriate amount
- candied dates appropriate amount
- tangerine peel appropriate amount
- pig lung appropriate amount
- salt appropriate amount
Steps for Coughing up pulmonary soup
1
Prepare the material
2
Half of the pig's lungs. Cut
3
The pig's lungs are burned with cold water in the pot for about five minutes to remove the smell of blood.
4
We'll be out in five minutes.
5
Put all the materials in the pot, add a proper amount of water, and when the fire boils, the small pot is about 1.5 hours, with a proper amount of salt.