Goji Berry Carp Hotpot
[Ingredients] Goji berries 15g, live carp 3 pieces (approx. 750g), loofah 200g, winter bamboo shoots 50g, rehydrated dried mushrooms 50g, green onions 75g, Chinese cabbage 75g, ginger 35g, monosodium glutamate 5g, lard 150g, clear broth 2000ml, cooking wine 15ml, refined salt, chopped green onions, sesame oil each 15g.
[Preparation]
1. Kill the live carp, remove internal organs, scale, clean gills, wash thoroughly, pat dry, insert a bamboo skewer through the mouth into the belly, place in a dish; wash goji berries briefly, soak in warm water; peel loofah, cut into quarters, then into segments; wash winter bamboo shoots, slice; wash green onions, crush, cut into sections; clean dried mushrooms, remove stems, tear into strips; wash Chinese cabbage. Arrange all ingredients separately around the hotpot.
2. Place wok over high heat, add lard until smoking point, fry ginger slices slightly, then add chopped green onions and cooking wine, stir-fry until fragrant, add clear broth, bring to boil, simmer over high heat for 20 minutes, add goji berries and soaking water, continue simmering for 5 more minutes, add salt and sesame oil, pour into hotpot, ignite and cook ingredients by dipping. Insert carp along the edge of the pot.
[Usage] Eat directly, drink soup, or serve with ginger juice, vinegar, and sesame oil as dipping sauce.
[Efficacy] Suitable for weak spleen and stomach, poor appetite, blood and qi deficiency, mental fatigue.
[Note] The broth is clear and delicious. Goji berries are sweet and neutral in nature, entering liver and kidney meridians, known for nourishing yin, replenishing blood, benefiting liver and eyesight, tonifying deficiency, and strengthening tendons and bones. Combined with carp, it enhances warming the center, boosting qi, strengthening the spleen, and removing dampness.