Mushroom Crucian Carp Soup
Braising crucian carp with fresh mushrooms and bamboo shoot slices helps regulate qi, stimulate appetite, promote urination, and reduce swelling.
Ingredients
Fresh crucian carp (scaled, gills and innards removed, blood rinsed clean)
300g
Fresh mushrooms (washed clean, torn into large pieces by hand)
100g
Bamboo shoot slices
5g
Scallion and ginger (minced)
10g
Clear broth
200g
Vegetable oil
10g
Garlic slices
5g
Bok choy hearts (washed)
10g
Salt
to taste
Instructions
1
Step 1
Scale the crucian carp, remove the gills and innards, rinse away the blood, and blanch briefly in a pot of boiling water. Wash the fresh mushrooms clean of any grit and tear them into large pieces by hand. Mince the scallion and ginger, and wash the bok choy.
2
Step 2
Heat the vegetable oil in a wok until it reaches about medium heat (around 50% hot), then add the minced scallion and ginger and stir-fry until fragrant. Pour in the clear broth and add the crucian carp and mushrooms; simmer together. Season with salt, add the bamboo shoot slices, and continue simmering until the fish is just cooked through. Add the bok choy and garlic slices, then transfer everything to a soup tureen and serve.
