Stews
Stewed Crucian Carp with Solomon's Seal and Dwarf Lilyturf
Stewed crucian carp with Solomon's Seal and Dwarf Lilyturf is a classic soup combining traditional Chinese medicinal wisdom with home-style cooking. Yuzhu and Maidong are renowned for nourishing yin and moistening dryness, benefiting the lungs and stomach. Paired with crucian carp, which is known for strengthening the spleen and promoting diuresis, this soup becomes a balanced and nourishing dish. The broth is rich and milky white, the fish tender, and the flavor carries a subtle, sweet herbal note. It's a perfect "food-as-medicine" meal, especially welcome in dry seasons or when recovering from throat and mouth dryness.
Main Ingredients
- Crucian carp 1 piece
- Solomon's seal (Yuzhu) 15g
- Dwarf lilyturf tuber (Maidong) 12g
- Fresh ginger 5 slices
- Spring onion 1 stalk
- Cooking wine 1 tbsp (approx. 10ml)
- Salt to taste
- Cooking oil as needed
- Goji berries 10g
- Water（or boiling water） approx. 1.5-1.8L
Steps
Rinse the Yuzhu and Maidong briefly to remove dust, then soak in water for about 10-15 minutes. Drain and set aside.
Clean the crucian carp, removing scales, innards, gills, and most importantly, the black membrane inside the belly (a key step to eliminate fishiness). Rinse and pat dry with paper towels. Make a few shallow cuts on both sides of the fish. Slice ginger and cut spring onion into sections.
Heat cooking oil in a wok over medium heat. Carefully place the fish in the wok and fry until both sides are lightly golden and the skin is set (do not scorch). Do not move the fish too soon; wait until one side is cooked before flipping to keep the skin intact.
Pour in the cooking wine to remove fishiness. Immediately add boiling water (this is key for a milky white broth), enough to submerge the fish. Add the ginger slices, spring onion, soaked Yuzhu and Maidong.
Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 25-30 minutes until the soup turns milky white, the fish is tender, and the herbs have released their flavor.
About 5 minutes before turning off the heat, add the goji berries and salt to taste. Remove the spring onion sections. Ladle into bowls and serve hot.
TCM Notes
Nourishes yin, moistens the lungs, and generates fluids: Yuzhu and Maidong are classic herbs for replenishing body fluids, relieving dry coughs and sore throats caused by yin deficiency. Strengthens the spleen, promotes diuresis, and whets the appetite: Crucian carp helps improve digestion and reduce mild edema. Provides high-quality protein: The fish is a great source of easily digestible protein, ideal for recovery and general nourishment. Soothes the mind: Maidong can also clear heat from the heart, helping to relieve restlessness and mild insomnia.
Suitable for：Those suffering from dry mouth, throat, or dry cough, especially in autumn and winter. People with yin deficiency or those who have overworked their voice. Individuals with a weak spleen and stomach needing gentle nourishment. Those experiencing mild restlessness or insomnia related to heart heat.
Not suitable for：Those with spleen-stomach deficiency-cold and diarrhea (Use with caution or avoid!): Yuzhu and Maidong are cold in nature and may worsen diarrhea. Those with excessive phlegm-dampness (Use with caution): The soup is moistening and may worsen symptoms in those with copious thin phlegm. Those with external cold or fever (Avoid): Yin-nourishing herbs can trap pathogens. Potential herb-food interaction: There is a traditional view that Maidong and crucian carp have opposing properties and should not be combined, as the fish's diuretic effect may reduce the herb's efficacy. Therefore, while this soup is delicious, it is not suitable for all constitutions. Diabetics: Consult a doctor if you have concerns about your sugar levels, as the fish soup itself is sugar-free but may affect metabolism.
