Milk Soup Silver Lung
A classic Shandong (Lu) dish. Pork lungs are washed repeatedly until pristine white, simmered to about 70% doneness, then steamed and finished with a milk-broth thickened sauce. The result is a snow-white dish with tender lungs and an exceptionally delicate flavor.
Ingredients
Pig lung (pour clear water into the lung tube, wash repeatedly until white, then parboil to 70% done)
to taste
Milk broth (for steaming and soup base)
to taste
Clear broth (for steaming and soup base)
to taste
Fine salt (for seasoning)
to taste
Scallion-pepper cooking wine (for seasoning)
to taste
Scallion segments (for steaming)
to taste
Ginger slices (for steaming)
to taste
Mushroom slices (for soup base)
to taste
Winter bamboo shoot slices (for broth)
to taste
Napa cabbage hearts (for broth)
to taste
Water starch slurry (for thickening)
to taste
Ham slices (for final garnish)
to taste
Instructions
1
Wash and Parboil the Lung
Pour clear water into the pig lung through the lung tube. Once it swells up, lay it flat on a cutting board so the bloody water drains out on its own. Repeat this several times, then use knife to slice open the lung body so the water drains out and the meat appears white. Next, parboil it in clear water until 70% cooked. Remove, pick over and rinse clean, tear it into jujube-sized pieces, drop into boiling water and cook for five minutes. Remove, drain off the water, and place into a large bowl.
2
Steam the Silver Lung
Heat scallion oil in a wok until hot, add milk broth, clear broth, fine salt, scallion-pepper cooking wine, scallion segments, and ginger slices, and bring to a boil. Pour this over the silver lung in a bowl, then steam in a steamer for one hour and set aside.
3
Prepare the Soup Base
Heat scallion oil in a wok until hot, add milk broth, clear broth, fine salt, ginger juice, MSG, mushroom slices, winter bamboo shoot slices, and napa cabbage hearts, bring to a boil, and ladle into a soup bowl.
4
Combine and Finish the Dish
Remove the silver lung from the steamer, discard the scallion segments and ginger slices, drain off the broth (do not use it). Pour the lung into a wok, add scallion-pepper cooking wine and water starch slurry to thicken. Pour into the soup bowl, top with ham slices, and serve immediately.
