Braised Live Fish with Astragalus and Codonopsis
This Zhejiang dish provides benefits of tonifying qi, strengthening the spleen, promoting diuresis, and reducing swelling. It is well-suited for addressing symptoms such as edema, abdominal fullness, cough, and asthma caused by lung and spleen qi deficiency.
Ingredients
Astragalus
to taste
Codonopsis
to taste
live carp
1
rehydrated shiitake mushrooms
to taste
winter bamboo shoot slices
to taste
lard
to taste
white sugar
to taste
cooking wine
to taste
salt
to taste
soy sauce
to taste
scallion
to taste
garlic
to taste
MSG
to taste
cornstarch
to taste
ginger juice
to taste
sesame oil
to taste
Instructions
1
Step 1
Remove the scales, gills, and fins from the live fish, gut it and wash thoroughly; cut cross-hatch slits into the fish body; slice the rehydrated shiitake mushrooms open.
2
Step 2
Heat a wok over high heat, add oil, deep-fry the fish until golden brown, then remove and drain excess oil.
3
Step 3
Heat the wok again, add oil and white sugar, stir-fry until the sugar turns date-red, add the fried fish, codonopsis, and sliced astragalus, pour in water, bring to a boil, then simmer over low heat until a rich broth is formed. Transfer the fish to a serving plate, discard the codonopsis and astragalus slices. Add winter bamboo shoot slices and shiitake mushrooms, season with MSG, bring to a boil, thicken with a cornstarch slurry, drizzle with sesame oil, and pour the sauce over the fish to serve.
