Crucian carp has the effects on strengthening the spleen and stomach, inducing diuresis to alleviate edema and promoting blood circulation. It is the ultimate recipe for people who suffer from weakness of the spleen and the stomach, loss of appetite, edema and stomachache.
Also, crucian carp is rich in premium protein, with 20 grams in each 100 grams of crucian carp, ranking only second to prawn. Easy for digestion and absorption, crucian carp is a good resource of protein for the people who suffer from liver, kidney and cardiovascular disease. The crucian carp is the most nutritious when it is steamed in water or boiled to soup. With the effect of nourishment, the crucian carp soup is the most suitable for eating in autumn and winter.
As the ingredient with high nutrition level, Chinese yam has the effect on nourishment for vitality, enhancing metabolism. Also, it is an ideal nourishment food to reduce the blood fat and coordinate intestines and stomach. To sum up, this special soup is suitable for health in autumn, nourishing the body and coordinating the stomach.
Difficulty: assistant (intermediate)
Cooking time: 30-45 minutes
Ingredients: 1 live crucian carp; 250g common yam rhizome
3 pieces of green onion;
1 piece of ginger;
2 tbsp of olive oil;
1 tsp of salt;
1/2 tsp of ground pepper;
20 goji berries;
3ml Chinese wine
1. Prepare all the food material. Clean the crucian carp. Paste little salt on the surface of the fish.
2. Add 2 tbsp of olive oil in the pan and heat. Add the crucian carp and deepfry until both sides are slightly yellow.
3. Boil the water in a pot and then add the deepfried crucian carp. Add the green onion and ginger.
4. Add some Chinese wine. Add the Chinese yam which has been peeled off and cut into pieces.
5. Cover the lid and boil over strong heat for 20 minutes. Soak the goji berries in clean water.
6. Boil the fish soup until the color of milk white, and then add salt and ground pepper. Finally add the goji berries and turn off the heat.
Cooking tips: Clean the fish maw of the crucian carp repeatedly to reduce the fishy smell. Paste little salt on the fish body and then deepfry the crucian carp so that the fish skin doesn`t stick to the pan. Boil the soup with strong heat until the soup is milk white and fresh. I used a little olive oil when deepfrying the crucian carp. The fish has faint scent, and the soup is not greasy. Olive oil can never go bad after being used repeatedly, for it can fight against the deterioration caused by oxidation, and is the most suitable food for deepfrying. Those who prefer deepfried food and pay attention to health maintenance can use olive oil at ease.