How to Make Sea Cucumber and Pig Lungs

　　Jellyfish stew Pig's lung preparation materials:

Main ingredients:Jellyfish head 200 grams

Auxiliary ingredients:Ham 25 grams, pig's lung 50 grams

Seasonings: Green onion 2 grams,Ginger 2 grams, salt 3 grams,Monosodium glutamate (MSG) 1 gram, cooking wine 10 grams

Teach you how to make jellyfish stewed with pig's lung and how to make it taste good

1. Remove the membrane from the jellyfish head, wash it, then put it into boiling water for 10 minutes until soft; remove it and rinse under clean water;

2. Cut the ham into bite-sized pieces, add cooking wine, steam until tender;steam to soften;

3. Clean the pig's lung with clear water, remove airways and tendons (keep intact), blanch it in boiling water, then wash clean, place it in a sandpot, put in green onion segments, ginger slices, cooking wine,chicken broth(150 grams);

4. Cook on low heat for 3-4 hours until tender;

5. Briefly boil the jellyfish head in boiling water, then rinse with hot chicken broth, then put it together with ham into the sandpot and cook until boiling;

6. Add refined salt, MSG, simmer for a moment.

Tips - Food Combinations:

Jellyfish head: Jellyfish heads should not be pickled with sugar, otherwise they cannot be stored for long.