金銀菜豬肺湯

Ingredients

• dried white cabbage 1 oz

• white cabbage 10 oz

• pig's lung 1 pc

• lean pork 5 oz

• chinese almonds 1 tbsp

• candied dates 5 pcs

• dried tangerine peel 1/2 pc

Method

1. Put the pig's throat into tap. Fill the lung with water until swellen. Squeeze out excess water. Repeat this step several times until the lung turns white. Parboil the lung in wok without adding oil for 15 minutes. Take out and cut in large pieces. Rinse.

2. Soak dried white cabbage in hot water. Wash and cut into short sections. Wash white cabbage. Set aside.

3. Soak dried tangerine peel until soft, scrape pith away and wash it clean.

4. Rinse lean pork. Scald.

5. Bring 12 cups of water to the boil. Put in all the ingredients. Bring to the boil over high heat for 20 minutes. Turn to low heat. Parboil for 2 1/2 hours. Season with salt and Serve hot.