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Capillary Wormwood and Crucian Carp Soup
In early April in Foshan, when the weather is rainy and damp, it’s perfect to make a soothing soup to help rid your body of excess moisture. 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 […]
- Prep
- 54m
- Cook
- 1h 30m
- Total
- 2h 24m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Capillary Wormwood and Crucian Carp Soup
| Ingredient | Amount |
|---|---|
| Crucian carp | 1 as needed |
| Coix seed (Job's tears) | 1 small handful |
| Dried jujube (honey date) | 1 as needed |
| Adzuki bean | 1 small handful |
| Capillary wormwood (Yin Chen) | 1 small pinch |
| Ginger | 1 as needed |
| Salt | to taste |
- Crucian carp1 as needed
- Coix seed (Job's tears)1 small handful
- Dried jujube (honey date)1 as needed
- Adzuki bean1 small handful
- Capillary wormwood (Yin Chen)1 small pinch
- Ginger1 as needed
- Saltto taste
Cooking StepsHow to cook Capillary Wormwood and Crucian Carp Soup step by step
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Step 1Prepare 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.)
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Step 2White crucian carp and pork bones. (Adding pork bones makes the soup slightly sweeter.)
-
Step 3Toast 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.
-
Step 4Blanch the pork bones and set aside. Pan-fry the crucian carp on both sides until golden, pressing down to break it up.
-
Step 5Continue frying until fragrant to reduce any muddy taste from the fish.
-
Step 6Once the fish is nicely fried, pour in boiling water and bring to a rolling boil.
-
Step 7Place 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.
-
Step 8Bring 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.
Capillary Wormwood and Crucian Carp Soup
In early April in Foshan, when the weather is rainy and damp, it’s perfect to make a soothing soup to help rid your body of excess moisture. 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 […]
Ingredients
- 1 as needed Crucian carp
- 1 small handful Coix seed (Job's tears)
- 1 as needed Dried jujube (honey date)
- 1 small handful Adzuki bean
- 1 small pinch Capillary wormwood (Yin Chen)
- 1 as needed Ginger
- to taste Salt
Instructions
-
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.)
-
White crucian carp and pork bones. (Adding pork bones makes the soup slightly sweeter.)
-
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.
-
Blanch the pork bones and set aside. Pan-fry the crucian carp on both sides until golden, pressing down to break it up.
-
Continue frying until fragrant to reduce any muddy taste from the fish.
-
Once the fish is nicely fried, pour in boiling water and bring to a rolling boil.
-
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.
-
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.
