Bamboo Shoot and Taro Crucian Carp Soup

Name: Bamboo Shoot and Taro Crucian Carp Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Chinese
Ingredients: 300 g Bamboo shoots (peeled, washed, and cut into thick slices); 250 g Taro (peeled, washed, and cut into thick slices); 1 (about 400 g) Crucian carp (cleaned, patted dry, pan-fried until golden); 600 g Lean pork (parboiled for 5 minutes, then rinsed); 6 Honey dates (washed); Scallions, to taste; Ginger (sliced), to taste; Salt, to taste; MSG, to taste; Shaoxing wine, to taste; Oil (for pan-frying the fish), to taste

A traditional soup from Zhejiang, made by simmering bamboo shoots, taro, and crucian carp together for several hours. The broth is rich and flavorful, and the dish is highly nutritious.

3h 30m

Easy

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Ingredients

Bamboo shoots (peeled, washed, and cut into thick slices) 300 g

Taro (peeled, washed, and cut into thick slices) 250 g

Crucian carp (cleaned, patted dry, pan-fried until golden) 1 (about 400 g)

Lean pork (parboiled for 5 minutes, then rinsed) 600 g

Honey dates (washed) 6

Scallions to taste

Ginger (sliced) to taste

Salt to taste

MSG to taste

Shaoxing wine to taste

Oil (for pan-frying the fish) to taste

Instructions

Prepare the bamboo shoots and taro

Peel, wash, and cut the bamboo shoots and taro into thick slices.

Prepare the lean pork

Place the lean pork in boiling water for 5 minutes, then remove and rinse.

Pan-fry the fish

Clean the crucian carp and pat dry. Add oil, add the ginger slices, pan-fry the crucian carp until golden, then remove.

Prepare the honey dates

Wash the honey dates.

Simmer the soup

Bring an appropriate amount of water to a boil in a pot, return to a boil with all the ingredients, reduce to low heat, and simmer for 3 hours. Season to taste and serve.