Carp Head, Scallion and Ginger Soup
A soup made by simmering carp head with ginger and scallions, traditionally used to promote blood circulation, dispel wind, strengthen the spleen, and harmonize the digestive system.
Ingredients
Carp head (gills removed, washed)
2
Ginger (washed, shredded)
90 g
Shallot (washed, shredded)
30 g
Cooking wine
60 ml
Glutinous rice (rinsed, set aside)
to taste
Instructions
1
Prepare the ingredients
Remove the gills from the carp heads and wash them; wash the ginger and shallots and shred them; rinse the glutinous rice and set aside.
2
Cook the soup
Add an appropriate amount of water to the pot, then add the carp heads, glutinous rice, shredded ginger, shredded shallots, and cooking wine, and cook until done.
