Capillary Wormwood and Crucian Carp Soup

Capillary Wormwood and Crucian Carp Soup

Ingredients

• 1 Crucian carp
• 1 small handful Coix seed (Job's tears)
• 1 Dried jujube (honey date)
• 1 small handful Adzuki bean
• 1 small pinch Capillary wormwood (Yin Chen)
• 1 Ginger
• to taste Salt

Instructions

1. Prepare the capillary wormwood, coix seed, Gorgon nut (Qian Shi), adzuki beans, and dried jujube. (Some recipes also add kapok flower and Smilax glabra root — this is a simplified version to keep the herbal flavor mild so kids will enjoy it.)
2. White crucian carp and pork bones. (Adding pork bones makes the soup slightly sweeter.)
3. Toast the Gorgon nut and coix seed in a dry pan, then set aside. Tear open the capillary wormwood and wash it thoroughly. To make serving easier later, boil the capillary wormwood in water first (bring to a boil, then simmer for 15 minutes) and reserve the infused water.
4. Blanch the pork bones and set aside. Pan-fry the crucian carp on both sides until golden, pressing down to break it up.
5. Continue frying until fragrant to reduce any muddy taste from the fish.
6. Once the fish is nicely fried, pour in boiling water and bring to a rolling boil.
7. Place the fish residue into a soup bag and tie it shut securely. Put the fish soup, fish bag, and all other soup ingredients into a clay pot. Add the capillary wormwood infused water (do not add the wormwood itself). Don't forget the ginger slice! Add water as needed depending on your ingredients and pot size.
8. Bring to a boil over high heat, then reduce to low heat and simmer for about 60 minutes. Season with salt, and finally add a tiny pinch of white pepper — just enough that you can't actually taste it.