Walnut and Grass Carp Hot Pot
[Ingredients] 1 grass carp (about 1500 grams), 150 grams walnut kernels, 15 grams prepared rehmannia root, 6 grams dried ginger lily slices, 100 grams soaked bamboo shoots, 150 grams pea shoots, 50 grams golden needle mushrooms, 100 grams mung bean sprouts, 15 grams ginger, 20 grams scallions, 6 grams salt, 3 grams white pepper powder, 2 grams MSG, 15 ml cooking wine, 100 grams lard, 2500 ml broth.
[Method]
1. Soak walnut kernels in hot water to loosen skins, peel off, rinse clean. Wash rehmannia and ginger lily, wrap in gauze, place in clay pot to extract juice, filter and reserve. Clean and gut the fish, remove scales, gills, bones, and internal organs, cut into chunks; soak bamboo shoots, wash and slice; wash pea shoots, golden needle mushrooms, and mung bean sprouts, arrange on plates. Arrange all ingredients except fish around the hot pot.
2. Heat clean pan over fire, add lard, heat until hot, sauté ginger and scallions until fragrant, pour in broth and herbal liquid, add fish chunks and walnuts, bring to boil over high heat, add seasonings, skim off foam, transfer to hot pot, maintain gentle simmer for serving various ingredients and drinking broth.
[Usage] Best served directly.
[Effect] Tonify kidney, regulate liver, dispel wind, invigorate qi.
[Indications] Lower back pain, dizziness, weak knees due to liver-kidney deficiency. General population may consume to strengthen body and enhance brain function.
[Note] This dietary therapy offers a pleasant aroma and rich broth, effective for tonifying kidney and regulating liver, dispelling wind and invigorating qi. Do not use raw rehmannia—use processed rehmannia instead. Ginger lily slices may be steamed first, then added with the broth.