Pear and Pork Lung Soup

Thoroughly clean the Pork lung by rinsing it under cold running water. Insert a hose or tap into the windpipe and flush water through the lung until all blood and impurities are removed and the lung turns pale. Repeat this process several times.

Cut the flushed Pork lung into large chunks. Bring a large pot of water to a boil, add the Pork lung, 30 grams of Ginger slices, and the Scallion. Blanch for 10 minutes, then drain and rinse the Pork lung under cold water. Cut the blanched Pork lung into smaller, bite-sized pieces.

Blanch the Pork neck bones in boiling water for 5 minutes to remove impurities. Drain and rinse the Pork neck bones under cold water.