Red Bean Carp
Red Adzuki Bean Carp Stuff the carp's belly with red adzuki beans, tsao-ko, and other seasonings, add chicken stock, then steam until the fish is fully cooked. This dish has diuretic and edema-reducing properties; omit salt during preparation.
Ingredients
Live carp (scaled, gills and innards removed, washed clean)
1 whole
Red azuki beans (the original text reads "live crucian carp with red beans"; given the dish name and common sense, it should be "chixiaodou / 赤小豆")
50 g
Tsaoko fruit (black cardamom)
6 g
Dried tangerine peel
6 g
Leafy greens
as needed
Scallion whites
6 g
Pepper
3 g
Ginger
6 g
Chicken broth
as needed
Instructions
1
Step 1
Scale the carp, remove the gills and innards, and wash clean.
2
Step 2
Stuff the red beans, dried tangerine peel, and tsaoko fruit into the belly of the carp; place in a bowl, add ginger, scallion, and pepper, pour in the chicken broth, and steam until cooked in a steamer. Briefly blanch the shredded scallion and leafy greens in the broth, then add them to the fish soup, and it is ready.
