Crucian Carp and Winter Melon Soup
A nourishing stewed soup made with crucian carp and winter melon, known for its lung-clearing, diuretic, and swelling-reducing properties.
Ingredients
Crucian carp (scaled, gills and innards removed, washed and patted dry)
250 g
Winter melon (peeled, cut into small pieces)
500 g
Salt
a pinch
Goji berries
a pinch
Cilantro leaves
a pinch
Instructions
1
Prepare the crucian carp
After scaling, removing the gills and innards of the crucian carp, wash and pat dry. Fry in an oiled pan until golden, add 4 cups of water and bring to a boil over high heat, then reduce to low heat and simmer until the broth turns milky white.
2
Add winter melon
Peel the winter melon and cut into small pieces. Once the fish soup turns milky white, add them to the pot, bring to a boil over medium heat, reduce to low and simmer, then add a pinch of salt, goji berries, and cilantro before serving.
