Clam and Crucian Carp Soup

Name: Clam and Crucian Carp Soup
Ingredients: 500g Clams (Soak in cold water for about 12 hours to spit out all dirt, then rinse clean); 1 piece Crucian carp (about 600g, gutted, scaled, cleaned); 1 piece Scallion (Cut into sections or tied into a knot, remove after cooking); 1 slice Ginger slice (Remove after cooking); A pinch White pepper powder (Sprinkle before serving); 75g Shaoxing wine; 4g Salt (Add and cook with clams); 700g Clear broth

A Fujian-style soup dish: crucian carp is pan-fried and simmered until the broth turns rich and milky white, then braised together with sand-purged clams for an exceptionally fresh, savory flavor.

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Ingredients

Clams (Soak in cold water for about 12 hours to spit out all dirt, then rinse clean) 500g

Crucian carp (about 600g, gutted, scaled, cleaned) 1 piece

Scallion (Cut into sections or tied into a knot, remove after cooking) 1 piece

Ginger slice (Remove after cooking) 1 slice

White pepper powder (Sprinkle before serving) A pinch

Shaoxing wine 75g

Salt (Add and cook with clams) 4g

Clear broth 700g

Instructions

Prepare clams

Soak the clams in cold water for about 12 hours to let them spit out all dirt, then rinse clean.

Pan-fry and stew crucian carp

Cut open the crucian carp, remove scales and internal organs, rinse clean, put into a hot lard pot and briefly stir-fry, drain off excess oil, add clear broth, wine, scallion and ginger, then bring to a boil over high heat, then simmer over low heat.

Combine into the final dish

When the crucian carp soup turns thick and white, place the clams one by one next to the carp, add salt and cook together. Once the clam shells open, immediately remove the scallion and ginger, transfer to a plate, sprinkle with a pinch of white pepper powder and serve.