Red Bean and Carp Hot Pot
[Ingredients] 50 grams red adzuki beans, 6 grams tangerine peel, 6 grams dried chili, 6 grams dried cardamom, 1 live carp (about 1000 grams), 1500 grams winter melon, 1000 grams baby bok choy, 300 grams vermicelli, 2 grams white pepper powder, 10 grams salt, 2000 ml chicken broth, 50 grams fresh ginger, 50 grams scallions.
[Method]
1. Slaughter the live carp, remove scales, gills, and internal organs, wash and drain. Cut into pieces. Peel winter melon, remove seeds, slice. Wash baby bok choy, discard old leaves, tidy up. Soak vermicelli, wash, drain. Arrange all ingredients separately around the hot pot.
2. Place hot pot on stove, bring chicken broth to boil, add red adzuki beans, tangerine peel, chili, cardamom, simmer for 15 minutes. Add ginger, scallions, white pepper, salt, bring to boil again, skim off foam, remove tangerine peel, chili, cardamom, then add carp, bring to boil—ready for cooking other ingredients.
[Effect] Strengthen spleen, promote diuresis, reduce swelling, stop diarrhea, clear heat, drain dampness.
[Indications] Edema due to diabetes, jaundice, foot qi, frequent urination, cardiac and renal edema, ascites, acute and chronic hepatitis.
[Note] Red adzuki beans promote diuresis, reduce swelling, detoxify. According to *Shi Liao Ben Cao*, "long-term consumption makes people thin," useful for treating obesity. Carp is known as the "best among domestic fish," paired with red adzuki beans, it effectively promotes diuresis, reduces swelling, clears heat, and detoxifies.