Ingredients
1 pig heart and lungs, 15 g each of sandroot (Adenophora root) and Solomon's seal (Polygonatum odoratum).
Seasonings
Salt 3 g (about 1/2 tsp), MSG 1 g (about 1/4 tsp), scallion 25 g (about 1 oz).
Instructions
1. Rinse the dried adenophora root and Solomon's seal root clean, then wrap them in cheesecloth and set aside; thoroughly wash the heart and lungs under cold water, squeezing out all the blood, then place them in a clay pot along with the adenophora and Solomon's seal root, add cleaned scallions and enough water, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.
2. Once the heart and lungs are fully cooked, add MSG and salt to taste. This soup features tender, melt-in-your-mouth heart and lungs with a savory, fresh flavor and delicious broth.