http://www.germanpool.com/eng/cooking/recipe_page.php?id=282
Chinese Cabbage and Pig Lung Soup with Apricot Juice
More than 60 min
Ingredients:
Bitter and Sweet Apricot Kernels
Pork Shoulder
Chinese Cabbage
Pig Lungs
Dried Tangerine Peels
Ginger
Cooking Wine
Seasoning:
Salt
Steps:
1.
Rinse and blanch the pork shoulder. Blanch the pork lungs with ginger and cooking wine.
2.
Saute the pork lungs briefly in the Ultimate Rice Cooker. Press with a spatula to squeeze out all the moisture. Set aside.
3.
Put bitter and sweet apricot kernels with water into the Professioanal High Speed Food Processor. Select the "Vegetable" mode to blend into juice.
4.
Put all ingredients into the Rice Cooker. Pour in boiling water. Close and lock the lid. Select the "Soup" function.
5.
Open the lid when the steam is fully released. Season with salt.
Tips:
Maria's Tips: 1) Pay a few dollars extra to have your pork lungs blanched when purchasing the ingredient. 2) The ratio of sweet to bitter apricot kernels should be 10:1. Over consumption of bitter apricot kernels will lead to poisoning.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference