Ingredients
1 whole pig lung, 75 g (about 2/3 cup) sweet almonds, chicken broth as needed.
Seasonings
13 g scallions, 8 g each ginger and salt, 3 g MSG, 0.5 g white pepper, and rice wine to taste.
Instructions
1. Rinse the lungs and trachea thoroughly under running water until they are completely white and free of any blood, then drain well; braise the lungs in boiling water with cooking wine and bruised scallions and ginger until tender, then remove and cut into thick slices.
2. Soak the almonds in boiling water until they swell, then remove the skins. Transfer them to a separate container, add water, and steam in a steamer basket over high heat until tender.
3. Pour the chicken broth into the pot, then add the sliced pork lung, almonds, and almond juice together. Add the seasonings listed above, bring to a boil, and skim off any foam. This soup has a milky white broth and a delicious, pleasant flavor.