Corn Juice Crucian Carp Soup
Braise crucian carp in a broth made by simmering corn silk and corn cob. Traditionally used for its dampness-removing and diuretic properties to help with edema and urinary tract infections.
Ingredients
crucian carp (remove entrails and scales, marinate with cooking wine briefly)
1, approx 350 g
corn silk
100 g
corn cob
100 g
cooking wine
to taste
sliced ginger
to taste
chopped scallion
to taste
MSG
to taste
Instructions
1
Step 1
Add corn silk and corn cob to a pot of water, bring to a boil and simmer for 20 minutes, then strain out the corn juice. Clean the crucian carp, remove entrails and scales, marinate with cooking wine briefly.
2
Step 2
Pour the strained corn juice into a pot, bring to a boil over high heat, add the marinated crucian carp, cooking wine and sliced ginger, and simmer for 30 minutes. Top with chopped scallion and MSG before serving.
