Creamy Broth Silver Lung (Pork Lung in Milk Soup)
The pork lung is repeatedly flushed with water until white, then simmered until cooked. Combined with creamy milk broth, straw mushrooms, and winter bamboo shoots, it is steamed and finished with a starch-thickened sauce.
Ingredients
pork lung (washed, parboiled until 70% done, cut into pieces)
to taste
milk broth
to taste
clear broth (consommé)
to taste
fine salt
to taste
scallion-and-pepper cooking wine
to taste
scallion segments
to taste
ginger slices
to taste
sliced button mushrooms
to taste
sliced winter bamboo shoots
to taste
cabbage hearts
to taste
cornstarch slurry (water starch)
to taste
sliced ham (mentioned in steps, not listed in original ingredients)
to taste
ginger juice (mentioned in steps, not listed in original ingredients)
to taste
MSG / monosodium glutamate (mentioned in steps, not listed in original ingredients)
to taste
Instructions
1
Step 1
Pour clean water into the pork lung through the bronchial tube and let it swell, then lay it flat on a cutting board so the bloody water drains out on its own. Repeat this several times, then use a knife to cut open the lung body so all the remaining water drains out and the flesh turns white.
2
Step 2
Then parboil the lung in clean water until about 70% cooked, remove it, pick it over and rinse clean, tear into date-sized pieces, drop into boiling water and cook for five minutes, then remove, drain off the water, and place into a large bowl.
3
Step 3
Heat scallion oil in a wok until hot, add milk broth, clear broth, fine salt, scallion-and-pepper cooking wine, scallion segments, and ginger slices, and bring to a boil. Pour this over the silver lung in the bowl, then steam in a steamer for one hour and set aside.
4
Step 4
Heat scallion oil in a wok until hot, then add milk broth, clear broth, fine salt, ginger juice, MSG, sliced button mushrooms, sliced winter bamboo shoots, and cabbage hearts. Bring to a boil and ladle into a soup tureen.
5
Step 5
Remove the silver lung from the steamer, discard the scallion and ginger, drain off and discard the broth. Tip the lung into a wok, add the scallion-and-pepper cooking wine, thicken with the cornstarch slurry, then pour into the soup tureen, arrange the sliced ham on top, and serve.
