The chef of Huaiyang Cuisine personally teaches you the whole process of belly and lung soup from processing to making, and quickly learn it

material:

1 set of belly heart and lungs, 1500 grams of winter melon.

seasoning:

1. 1 sachet of salt, 1 bottle of white vinegar.

2. Rapeseed oil 30 grams, green onion and ginger ingredients 15 grams, ginger slices 50 grams, 4 chives, 1 green onion knot, 30 grams of white wine, 30 grams of flower carving wine, 15 grams of salt, 3 grams of chicken essence, 20 grams of white pepper powder.

method:

1. Take off the pig heart;

2. Insert the water pipe into the lung tube and tie the mouth tightly with a rope;

3. The faucet is turned on, and the water is flushed continuously;

4. Cut the pig heart and wash the blood clots inside;

5. Cut off the head of the lung tube, tear off the fascia, and use scissors to cut open and wash;

6. Put the lung tube head and pig heart into the crisper box to soak away the excess blood;

7. Rinse off part of the mucus on the surface of the pork belly with water first;

8. Add an appropriate amount of white vinegar and salt and rub it repeatedly for the first time;

9. In the process of scrubbing, squeeze out the belly and navel of the stomach for scrubbing;

10. When scrubbing almost, wash your stomach with clean water;

11. Add an appropriate amount of white vinegar and salt again, scrub it clean, and wash it with clean water inside and out;

12. Put your stomach in the basin, add boiling water and blanch it;

13. Fish out the pork belly, tear off the yellow and white membrane around the navel, and wash it with water;

14. Flip the pork belly over, tear off the lymph and fat oil inside, and clean it;

15. Pig lungs can be turned off until they are white;

16. Untie the rope and cut the main lung tube with scissors;

17. Tear the fascia on the lung tube and rinse the lung tube clean;

18. At this point, the stomach, heart and lungs are all disposed of.

19. Next, cut the lungs into large pieces;

20. Ignite the pot and add an appropriate amount of water;

21. Add 30g ginger slices and 4 chives;

22. Blanch the stomach and lung cold water into the pot;

23. Add 30 grams of white wine;

24. After boiling, skim off the foam;

25. Add water again;

26. After boiling again, skim off the foam again, and repeat it many times until no more foam appears;

27. Fish out the blanched belly lungs and rinse them several times with clean water;

28. Put the belly heart and lungs into a casserole dish;

29. Add 20 grams of ginger slices, one green onion knot, 30 grams of flower carving wine;

30. Fill up with boiling water;

31. Cover, place on the pot stove and bring to a boil over high heat;

32. After boiling, reduce the heat and simmer the belly heart and lungs until cooked thoroughly (it takes about 1 hour);

33. Cut the winter melon into strips with a knife;

34. After the belly and lungs are cooked, pick the onion and ginger;

35. Fish the belly heart and lungs into a tray to cool;

36. Light a small pot and add an appropriate amount of water;

37. After the water is boiling until it boils, blanch the cut winter melon strips into a pot;

38. Blanch the winter melon strips until they are broken, and then fish them out and quickly put them into cold water to cool off;

39. Cut the cold stomach heart and lungs into strips;

40. Put the sliced belly heart and lungs back into the casserole again;

41. Heat the pot and add 30 grams of rapeseed oil;

42. Put 15g of shallots and ginger into a pot and sauté until fragrant;

43. Scoop the cut belly heart and lungs into the pot together with the original soup;

44. Add 15 grams of salt, 3 grams of chicken essence, bring to a boil over high heat, and skim off the foam again;

45. Put the blanched winter melon strips into the pot and simply cook them;

46. Add 20 g of pepper evenly;

47. Out of the pot and plate;

48. Sprinkle with a little garlic.

▲Chef Tips:

1. When filling the lungs, you can gently pat the swollen lungs, or use a toothpick to poke a few holes in the lungs, which can reduce the time of filling the lungs, and the lungs will be more white.

2. When handling pork belly, adding salt can quickly remove the mucus on the pork belly, and adding white vinegar can effectively remove the odor on the pork belly.

3. After the pork belly is blanched in boiling water, it is easier to remove the fat oil and lymph inside.

4. After the lungs are flushed to white, the lung tube must be cut open and cleaned, because some lungs contain impurities and impure blood clots.

5. Do not cut the lungs too small before boiling, otherwise after boiling, it will become too small and not conducive to changing the knife to form.

6. The belly heart and lungs need to be blanched with water repeatedly, and the foam is skimmed, so that the soup color is more refreshing.

7. Belly heart and lungs is recommended to simmer for an hour, the taste is better, of course, friends who are willing to eat cooked and rotten can cook for a while.

8. This dish is simple to season, and the adult dish is rich in nutrition, suitable for all ages.