1 pig lung
160g fish maws
160g sweet Chinese almond
20g bitter almond
I pot chicken broth
- Strengthen the lung "qi", reduce phlegm, stop coughing and nourish the skin.
Presoak the fish maw for about 2 days. Wash the pig lung thoroughly with water, drain. Then fry it in a dry wok, make sure the inside of the lung is dry.
Blend the almonds with some broth in a blender, then pour it into a muslin to extract the almond juice.
Pour the almond juice into the chicken broth to stew for an hour, then add in the pig lung and the fish maw and stew for a further 3 hours.
- A good soup base and clear almond juice are indispensable ingredients for this dish.