Carp "Eating" Bean Soup
[Ingredients] 50g red adzuki beans, 6g tangerine peel, 6g chili, 6g cardamom, 1000g live carp, green onion, ginger, pepper, salt, chicken broth as needed.
[Preparation] Scale, gills, and internal organs removed from carp, cleaned thoroughly. Wash red adzuki beans, tangerine peel, chili, and cardamom, then stuff into the fish’s cavity. Place in a bowl, add ginger, green onion, pepper, salt, pour in chicken broth, steam for 1 hour 30 minutes. Meanwhile, briefly blanch green onion shreds or leafy greens in broth, then add to fish soup for serving.
[Usage] Eat fish and drink soup twice daily.
[Effects] Strengthens spleen, detoxifies, promotes diuresis, reduces swelling. Suitable for diabetes-related edema, jaundice, foot qi, and difficulty in urination.
[Note] Carp is sweet and neutral, capable of promoting diuresis, reducing swelling, regulating qi, quenching thirst, and enhancing lactation. It is high in protein, phosphorus, and calcium. Red adzuki beans are sweet and sour, neutral in nature, effective in promoting diuresis, removing dampness, harmonizing blood, discharging pus, reducing swelling, and detoxifying. Tangerine peel and cardamom have aromatic properties to remove dampness and eliminate fishy odor. This carp-red bean soup is delicious, nutritious, safe, and commonly used by those with liver and kidney weakness.