The practice and efficacy of pig lung soup

Many people may be unable to accept things like pig lungs, pig brains, and pig tails as food. In fact, their taste does not match their appearance. They are not only delicious but also have high nutritional value. Take pig lung for example, it has certain effects in replenishing deficiency, relieving cough and stopping bleeding. It is boiled in soup every day and the result is very light, which is suitable for friends who don’t have a particularly heavy taste. Next, I will introduce the method and efficacy of pig lung soup.

1. Preparation and efficacy of pig lung soup:

1. Sichuan Fritillary and Pear Pork Lung Soup

Preparation method: half a pig lung, 15 Fritillaria cirrhosa, and 4 pears. Boil the pig lungs, cut them into thick slices, soak them in water and squeeze them clean with your hands, boil them in boiling water for 5 minutes, rinse with cold water and drain. Wash the pear, cut it into four pieces with the skin, remove the core, and wash the Fritillaria cirrhosa. Put all the ingredients into a pot of boiling water, boil over high heat, then simmer for 2-3 hours, season and serve.

Efficacy: Fritillaria cirrhosa is a traditional Chinese medicine with bitter and sweet taste. It can be eaten without food. Fritillaria cirrhosa enters the lung and heart meridians, and has the effects of resolving phlegm and relieving cough, clearing away heat and dispersing nodules. Pears are sweet in taste and cold in nature. They enter the lung meridian and have the effects of clearing heat, resolving phlegm and relieving cough.

2. Dried Vegetables and Pig Lung Soup

Preparation method: 500 grams of pig lungs, 200 grams of dried vegetables, northern apricots, longan meat, and a little lentil. First cut the pig lung into pieces, then "pull" it with coarse salt, wash it with clean water after ten minutes, blanch it with boiling water and then rinse it with cold water (this way there will be no dirt); blanch the dried vegetables with boiling water as well; add a little northern apricot, longan meat and lentil; simmer it over high heat for half an hour, then simmer it over low heat for one hour.

The method and efficacy of pig lung soup

Efficacy: Dried vegetables have the function of detoxifying and reducing swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used as an auxiliary treatment for infectious diseases.

3. Monk fruit, almond and pig lung soup

Preparation method: 1 pig lung, 1 monk fruit, 15 grams of sweet almonds, 15 grams of lily, 1 teaspoon of salt. After cleaning the pig lungs, cut them into small pieces and drain the water for later use. Wash monk fruit, southern almonds and lily and set aside. Add water to the pot, wash monk fruit, southern almonds and lilies and set aside. Put the pig lungs in the pot, bring to a boil over high heat, then simmer over low heat for 1 hour and add 1 teaspoon of salt.

Efficacy: Nourishes the lungs and relieves cough.

4. Peanut and Pig Lung Soup

Preparation method: Clean the pig lungs, blanch them in water, cut them into small pieces, and put them into the soup pot together with two small pieces of blanched ribs. Wash the peanuts and put them into a soup pot. Add clean water, cover with a lid, boil the water over high heat, then turn to low heat and steam for 3 hours. Remember to add water during the process so as not to let the pot dry out. The stewed soup can be seasoned with a little salt according to personal taste.

Efficacy: Peanuts contain a variety of vitamins and lecithin, which have the effects of nourishing blood and spleen, moistening the lungs and resolving phlegm, stopping bleeding and increasing milk, and moistening the intestines and promoting bowel movements; pig lungs are sweet and neutral in nature. It has the effect of nourishing the lungs and relieving cough.

2. How to clean pig lungs

1. Do not cut the fresh pig lungs you bought. Flush water into them through the trachea and the lungs will slowly expand.

2. Grab the lung lobes with your hands and squeeze out the water.

3. Flush water into the pig through the atmospheric pipe, and then squeeze out the water. Repeat this process several times until the blood in the pig lungs is flushed out and the lungs turn white.

4. Cut the pig lungs into small pieces, rinse them in a basin, pick them up and rinse them again, and repeat twice.

5. Put cold water in the pot, add boiling water and bring to a boil over high heat.

6. After the water boils, the pig lungs will contract due to the heat and a large amount of foam will be squeezed out.

7. After the water boils, cook for about 1 minute, drain the pig lungs, pour them into a basin, rinse off the floating foam, and rinse twice. The pig lungs processed in this way are very clean and can be used for eating with confidence.