In Guangdong, there is more rain in summer, resulting in heavy moisture.


600g pig bone
320 g pig lung
160g Houttuynia cordata (dry)
Three red beans
A tablespoon of salt
15g ginger
A few drops of rice wine


Step 1
Dried Houttuynia cordata (one hour) and Adzuki Bean (about three hours) should be soaked in advance

Step 2
Blanch the red beans and pick them up

Step 3
Then blanch the pig lungs with water (the pig lungs are continuously cleaned with salt and white vinegar)

Step 4
Then blanch the pig bones

Step 5
Then rinse the pig lung and bone foam

Step 6
Clean all the ingredients

Step 7
Heat the pot with oil, put the pig lung into the pot, add ginger and rice wine and stir fry for about one minute (in this way, the pig lung is less fishy and more fragrant, but this step can be omitted if it is troublesome)

Step 8
Put it in a earthen pot and add ginger slices

Step 9
Add water and bring to a boil over medium heat. After boiling, continue to cook over medium heat for 15 minutes, turn to low heat and continue to cook for about one and a half to two hours

Step 10
Finally, add salt