Crucian Carp and Watercress Rice Soup
Crucian carp helps harmonize the stomach and strengthen the spleen, while ginger is effective at stopping vomiting, reducing phlegm, and dispelling cold.
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This comforting dish combines the delicate flavors of crucian carp with the refreshing bite of watercress, served over rice soaked in a rich broth. It is a traditional favorite often enjoyed for its nourishing qualities and warming properties.
Ingredients
Crucian carp
Watercress
Ginger
Salt
Instructions
1
Step 1
Clean the crucian carp, making sure to remove the black membrane from the belly, then drain and set aside.
2
Step 2
Remove the old stems from the watercress, wash, drain, and set aside.
3
Step 3
Add oil and shredded ginger to the pan.
4
Step 4
Fry the crucian carp over low heat.
5
Step 5
Fry until both sides are slightly yellow, then add an appropriate amount of water.
6
Step 6
Then add an appropriate amount of water.
7
Step 7
Cover with a lid, bring to a boil over high heat, then simmer over low heat to make a thick soup.
8
Step 8
Simmer for half an hour until the fish falls apart.
9
Step 9
Add the watercress.
10
Step 10
Cook until soft, then sprinkle with salt to taste.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
