Spinach Fish Fillet Soup
A soup made primarily with carp fillets and spinach, prepared by pan-frying, simmering, and braising. Traditionally valued for promoting lactation, nourishing the blood, and aiding digestion.
Ingredients
Carp fillet (descaled, gutted, washed, cut into 0.5 cm thick slices)
250 g
Spinach (washed and chopped)
100 g
Ham (minced)
25 g
Cooking wine
to taste
Scallion segments
to taste
Ginger slices
to taste
Refined salt
to taste
MSG
to taste
Lard
a pinch
Instructions
1
Step 1
Remove the scales and entrails from the carp, wash it, then cut into 0.5 cm thick slices. Marinate with refined salt and cooking wine for half an hour. Wash and chop the spinach. Mince the ham.
2
Step 2
Heat a wok over the stove and add the lard. When the oil reaches about 50% hot, add the ginger slices and scallion segments to release their fragrance. Add the fish slices and lightly pan-fry, then pour in an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Add the spinach segments, season to taste, sprinkle in the minced ham and MSG, transfer to a soup bowl, and serve.
