Chinese
Chinese - Shandong Lu Cuisine
Pork Lungs in Broth
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 pork lung, about 500g
- • 500ml chicken stock
- • 1L water
- • 3 slices ginger
- • 2 spring onions, tied in a knot
- • 1 tsp salt
- • 1 tsp white pepper
- • 1 tbsp Shaoxing wine
- • 1 tbsp lard
Preparation Steps
1
Phase 1
Rinse the lung under running water, pressing out blood, then soak in salted water 1 hour.
2
Phase 2
Simmer the lung in boiling water 5 minutes, drain, and slice thinly.
3
Phase 3
Combine stock, water, ginger, spring onions, and wine in a pot; bring to a simmer.
4
Phase 4
Add the lung slices and simmer gently 45 minutes until tender.
5
Phase 5
Stir in salt and white pepper, swirl in lard, and serve hot.