At this time, the size of the pork lung had already shrunk significantly.
Originally, it filled the entire pot, but now it was noticeably smaller, even down to half a pot, which was a stark contrast to before it began cooking.
Turn off the heat and take out the pork lung.
Lin Xu first washed it with hot water to remove as many impurities as possible from the pork lung.
Then he placed these pork lungs into a clay pot, added some scallion knots, ginger slices, and rice wine, poured in a pot of chicken soup, and added a few slices of Jinhua ham to the soup.
First, boil it over high heat, skim off the foam, and then turn it down to a simmer, allowing it to stew slowly.
Stewing it this way for several hours would produce the Silver Lung.
Put the stewed pork lung into milk soup to make Milk Soup Silver Lung, or into clear soup to make Clear Soup Silver Lung, and if you add some sea bottom pine after the clear soup, it becomes a renowned dish:
[Sea Bottom Pine Stewed Silver Lung]
