Oyster Mushroom and Crucian Carp Soup
Oyster mushrooms and crucian carp simmered together into a milky-white, savory broth — a traditional dish believed to nourish the spleen and dispel dampness, suitable for all ages.
Ingredients
Fresh oyster mushrooms (root removed, washed, cut into long strips)
250 g
Live crucian carp (descaled, gills and innards removed, washed, drained)
500 g
Chicken oil
to taste
Shaoxing wine
to taste
Chopped scallions
to taste
Shredded ginger
to taste
Salt
to taste
MSG
to taste
Chopped cilantro
to taste
Stock
to taste
Instructions
1
Prepare the ingredients
Remove the roots from the oyster mushrooms, wash them, and cut into long strips. Scale the crucian carp, remove the gills and innards, wash thoroughly, and drain.
2
Sauté the aromatics
Heat the chicken oil in a wok, add the chopped scallions and shredded ginger, and sauté until fragrant. Add the crucian carp, pour in the Shaoxing wine and stock, and bring to a boil. Add the oyster mushroom slices and simmer over low heat until the broth turns milky white. Season with salt, MSG, and chopped cilantro, then transfer to a serving bowl and serve immediately.
