Dried Vegetable and Pig Lung Soup

Thoroughly rinse the pig's lungs by repeatedly filling them with water and squeezing until no blood remains.

After washing, cut the lungs into chunks and continue rinsing. In a pot, add water and boil the pig's lungs to remove any remaining foam and blood.

Remove the cooked lungs, rinse, and drain. Chop into small pieces, then heat oil in a pan and stir-fry the ginger slices with the pig's lungs to release moisture.

Soak the dried vegetables in warm water, rinse, and chop. Clean and chop the carrots, and prepare the red dates and almonds.

In a clay pot, add enough water and bring to a boil. Add the pig's lungs, other ingredients, and ginger slices. Boil on high heat, then switch to medium heat and cook for half an hour. Finally, reduce to low heat for another hour and add a pinch of salt.