Heard that people who follow ‘Black Cat’s Kitchen’ won’t gain weight no matter how they eat!

The most commonly used ingredients for making soup in Southern China, besides pork bones, are pig lungs, pig trotters, pig tripe, pig kidneys, and pig liver – all unexpected ingredients!

Cantonese housewives almost all are skilled at making soups and stews. Without a few pots, they would not be able to mix with the soup and ingredient stalls. In spring, Western vegetable is particularly fresh and tender, and it goes best with pig lungs. It’s extremely beneficial for clearing heat and nourishing the lungs. Perhaps it’s difficult for northerners to imagine such a ‘’ (delicious soup). However, if you come to Guangzhou and happen to be in spring with fresh Western vegetables, you must not miss this ‘old-fire soup’!

It is said that ‘like with like’, pig lungs are cheap, and they are sold in pairs. A pair of pig lungs costs about 15-20 yuan. Sometimes, when you meet the familiar meat stall old lady, you have to ask her to reserve a pair of clean pig lungs for you, because the housewives know that pig lungs are particularly suitable for drinking in spring, and it’s good for both young and old!

Pig lungs are sweet and slightly cold, with the effects of stopping cough, replenishing deficiency, and nourishing the lungs. Pig lungs contain a large amount of nutrients necessary for the human body, including protein, fat, calcium, phosphorus, iron, niacin, and vitamins B1 and B2.

However, pig lungs are more difficult to clean than pork bones. You need to wash pig lungs thoroughly, use a large amount of water to rinse them repeatedly, don’t look at a pair of pig lungs after being filled with water, they will become extremely large, but after boiling, they will be left with little water, and most of it is water.

Following the seasonal trends to make soup, even if the process of washing pig lungs is a bit time-consuming, seeing the hot steam billowing from the clay pot, Western vegetable turning from emerald green to golden yellow, and then the sweet and refreshing taste, this bowl...Western vegetable and pig lung soupWorth praising for the whole family, worth it!

Western vegetable and pig lung soup with Chinese medicinal herbs

Ingredients: 2 catties of Western vegetable, 1 pair of pig lungs, large amounts of salt and starch (use salt and starch to wash pig lungs), 20 grams of Chinese medicinal herbs, 1 piece of dried tangerine peel, 1 block of ginger.

Specific steps:

1. Western vegetable should be bought tender, if it’s particularly rough, and if it has white roots, it means the Western vegetable is old. Of course, rougher Western vegetable is more suitable for long simmering. First, wash and dry the Western vegetable.

2. A pair of pig lungs, buy pig lungs with a good color, the color is pink and shiny, at the same time has elasticity, no damage is best. Turn the trachea part towards the water tap, rinse with a large amount of water to expand the pig lungs, you can see the fine blood vessels, then squeeze out the poured water, repeat several times until the pig lungs become white.

3. After washing and cutting the pig lungs into pieces, put them into a washing pool, sprinkle with salt and starch, this is the second washing. Starch adheres to the pig lungs and carries away the dirt, rub it several times and rinse it clean, and then sprinkle salt and starch again, repeat 2-3 times. Salt can also remove the odor of pig lungs.

4. After washing clean, put the cut, washed white pig lungs into a cold water pot, add 2 spoons of liquor and ginger slices, boil over high heat for 2 minutes, to remove the remaining blood and impurities, float to the surface, and then pour out.

5. After boiling, wash the boiled pig lungs clean, a pair of pig lungs are left with little water.

6. Prepare Chinese medicinal herbs, Chinese medicinal herbs have the effect of clearing the lungs and dispelling phlegm, dried tangerine peel nourishes qi and dispels stagnation, and ginger warms the meridians and dispels cold.

7. Prepare a soup pot, add an appropriate amount of water, put the pig lungs and other ingredients into the soup pot, boil over high heat and then reduce the heat to simmer for 1.5 hours.

8. Simmer until Western vegetable turns yellow, a little water will evaporate from the pot, and the soup color will become slightly yellowish, add a little salt to taste, and boil over high heat before turning off the heat.

You’ve learned this classic Cantonese pig lung soup with Western vegetable. Pig lungs are processed in this way, without odor and not fishy, and they are especially clean. Don’t say you can’t make soup!

A few words of advice:

When buying pig lungs, you should choose fresh pig lungs with a pink color, if the color is grayish-white or brownish-green, it’s not a good pig lung.

Black Cat’s Kitchen, original author of the food column, original text and pictures, theft will be punished!

Sharing daily home cooking and daily three meals, living seriously, and eating well!