Fig and Dandelion Root Pig Lung Soup
I haven't made pig lung soup in a long time. 😜 The reasons are: 1. Pig lungs are difficult to clean and require many steps. 2. I’m concerned about the source of pig lungs and don’t feel safe eating them. By chance, I found a supplier of 'reliable pork' with the perfect amount of pig lungs. So, I gathered the ingredients and started cooking...
Materials
| Pig Lung | 1/4 piece |
| Pig Bones | 250 grams |
| Fig | 5 pieces |
| Dandelion Root | a small amount |
| Ginger | 3 slices |
How To Make
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Choose fresh and tender pig lungs for purchase. It's best to select pig bones that are meaty with less fat.
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Blanch the pig bones briefly to remove impurities, then clean and add water to start boiling.
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Cut the pig lungs into pieces, soak, clean, and squeeze out excess water. Boil in hot water for 3-5 minutes, skimming off the foam that rises. Drain the dirty water, rinse with clean water, and squeeze the pig lungs repeatedly until the soaking water runs clear.
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Add the cleaned pig lungs along with the prepared ingredients into the pot to cook.
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Simmer on low heat for two hours, add salt to taste, and you're done! 😊
