In Minnan soup is indispensable at the table every day, many times we rack our brains about what soup to stew, and turn around several times a day in the vegetable market for what to buy to stew soup. Autumn has a dry climate, often appears on fire, dry skin, dry mouth and throat symptoms, respiratory diseases are also high. On the occasion of autumn, it is the best time for the body to warm up, today we introduce an autumn health soup--- Baimao root Sydney pig lung soup, to protect the lungs and stomach, moisturize and nourish the yin.
Sydney pork lung soup
Ingredients: A pair of pig lungs, with 4 sydney pears, about 200g of fresh white thatch roots, plus a moderate amount of lean meat, a little
method:
[Heart] Wash the tangerine peel and soak it in water
[Heart] Sydney pear cut into pieces, white grass root cut into sections, set aside.
[Heart] pig lungs washed and boiled in boiling water for about 5 minutes, the bubbles and white foam in the pig lungs boiled out,
[Heart] slice the boiled pork lung and cut the prepared lean meat into slices
[Heart] Put the prepared ingredients together in the pot, first bring to a boil on high heat, skim off the foam on top, and then turn to low heat and simmer for two hours.
After the [heart] is stewed, add table salt and eat
[Rose] Sydney pear taste sweet, has the effect of moisturizing cough, raw and phlegm, very suitable for autumn consumption; pig lung can supplement the lungs, white grass root cool, has the effect of clearing heat and diuresis, so the white grass root Sydney pig lung soup is particularly suitable for body heat, easy nosebleeds, autumn cough people to eat, can play a role in clearing heat phlegm, cough and moisturizing the lungs.