Codonopsis and Black Carp Soup

Name: Codonopsis and Black Carp Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 500 g Black carp (scaled, gilled, gutted, washed); 30 g Codonopsis root (cleaned, placed in a gauze bag); 5 g Tsaoko fruit (cleaned, placed in a gauze bag); 5 g Dried tangerine peel (cleaned, placed in a gauze bag); 5 g Cassia bark (cleaned, placed in a gauze bag); Refined salt, to taste; Scallion segments, to taste; Ginger slices, to taste; White pepper powder, to taste; Rendered lard, to taste

Herring simmered with codonopsis root, tsaoko, and other medicinal herbs; traditionally used to tonify qi, nourish blood, and promote fluid production.

55 min

Easy

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Ingredients

Black carp (scaled, gilled, gutted, washed) 500 g

Codonopsis root (cleaned, placed in a gauze bag) 30 g

Tsaoko fruit (cleaned, placed in a gauze bag) 5 g

Dried tangerine peel (cleaned, placed in a gauze bag) 5 g

Cassia bark (cleaned, placed in a gauze bag) 5 g

Refined salt to taste

Scallion segments to taste

Ginger slices to taste

White pepper powder to taste

Rendered lard to taste

Instructions

Ingredient Preparation

Scale the black carp, remove the gills and innards, and wash it clean. Separately rinse the codonopsis root, tsaoko fruit, dried tangerine peel, and cassia bark to remove any debris, place them together in a gauze bag, and tie the opening shut.

Stew into Soup

Place the black carp in a pot and add enough water to cover. Add the herb bag, lard, ginger slices, scallion segments, and salt. Simmer until the fish flesh is thoroughly tender, then discard the scallions, ginger, and herb bag. Season to taste with white pepper powder and serve.