Glehnia and Pork Heart-Lung Soup

Name: Glehnia and Pork Heart-Lung Soup
Ingredients: 1 whole Pork heart and lung (rinse with clean water and squeeze out the blood); 15 g Glehnia root (trim, rinse with water, wrap in cheesecloth and set aside); 15 g Solomon's seal root (trim, rinse with water, wrap in cheesecloth and set aside); 3 g Salt; 1 g MSG; 25 g Scallion (wash and add to pot)

Simmer pig heart and lung with shashen (adenophora root) and yuzhu (polygonatum rhizome) until the organ meat is soft and tender. This nourishing soup helps moisten the lungs to ease coughing, and supports stomach health to boost fluid production.

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Ingredients

Pork heart and lung (rinse with clean water and squeeze out the blood) 1 whole

Glehnia root (trim, rinse with water, wrap in cheesecloth and set aside) 15 g

Solomon's seal root (trim, rinse with water, wrap in cheesecloth and set aside) 15 g

Salt 3 g

MSG 1 g

Scallion (wash and add to pot) 25 g

Instructions

Prepare Ingredients

Trim and rinse the glehnia and Solomon's seal roots, wrap in cheesecloth, and set aside. Rinse the pork heart and lung thoroughly with clean water, squeezing out the blood. Wash the scallion.

Stew

Combine the prepared pork heart and lung with the glehnia and Solomon's seal root in a clay pot. Add the washed scallion and an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.