Carrot, Corn, and Crucian Carp Soup

Main Ingredients

• White crucian carp 1-2 pieces (approx. 400-500g)
• Sweet corn 1 cob (approx. 200g)
• Carrots 1-2 pieces (approx. 150-200g)
• Fresh ginger 5-8 thick slices
• 5-8 thick slices 100g
• Water chestnuts 5-8 pieces (approx. 150g)
• Cooking wine or baijiu A splash
• Salt To taste
• White pepper powder A pinch
• Cooking oil As needed
• Water Approx. 2000-2500ml

Steps

1. After slaughtering the carp, scale it, and remove the gills and internal organs. Crucially, scrape off the black membrane inside the abdominal cavity (this is the main source of fishy odor). Make 3-4 diagonal slashes on each side of the fish body (to allow flavors to penetrate). Pat the fish completely dry inside and out with paper towels (prevents skin from sticking and oil splattering during frying). If you wish to retain the nutrients in the scales, you may leave them on.

   

2. Corn: Remove the husk and silk, rinse, and cut crosswise into 4-6 sections. Carrots: Peel, rinse, and cut into rolling chunks or thick slices. Ginger: Peel and slice thickly. Lean pork (if using): Cut into thick chunks, blanch in cold water, then rinse. Water chestnuts (if using): Peel and slice.

   

3. Heat the wok and rub the surface with a piece of ginger (the ginger juice prevents the fish skin from sticking). Add cooking oil and heat, then add ginger slices and sauté until fragrant. Place the thoroughly dried fish into the wok and pan-fry over low heat until one side is golden and set, then flip. Fry both sides until golden brown (sprinkle with a little cooking wine or baijiu while frying to remove fishy odors). This step is crucial — it removes the fishy smell, prevents the fish from falling apart during simmering, and results in a richer, milkier broth.

   

4. Place the pan-fried fish into a clay pot or soup pot. Add the corn sections, carrot chunks, ginger slices, blanched pork (if using), and water chestnuts (if using). Add enough boiling water all at once (approx. 2000-2500ml). Do not add water halfway through cooking.

   

5. Bring to a boil over high heat, then reduce to low heat and simmer for 1-1.5 hours. Simmer until the broth turns milky white, the ingredients are tender, and the aroma is rich.

   

6. Add salt to taste before turning off the heat. Sprinkle with a little white pepper for extra flavor. Remove the ginger slices and serve.

   

TCM Notes

The amino acid composition of crucian carp protein closely matches the human protein amino acid profile, making it a high-quality protein. Its muscle fibers are short and fine with high moisture content, making the fish more tender and easier to digest than livestock and poultry meat. Carrots have one of the highest carotene contents among vegetables. It converts to vitamin A in the body, which is essential for vision protection and maintaining healthy epithelial tissues. Traditional Chinese Medicine Perspective: Crucian carp: Sweet, neutral, channels to the Spleen, Stomach, and Large Intestine. Strengthens the spleen and harmonizes the stomach, promotes diuresis and reduces edema, invigorates blood circulation, and promotes lactation. Carrots: Sweet and pungent, neutral, channels to the Spleen, Liver, and Lung. Strengthens the spleen and harmonizes the middle, nourishes the liver and brightens the eyes, and resolves phlegm and stops cough. Corn: Sweet, neutral, channels to the Stomach and Large Intestine. Regulates the stomach, promotes appetite, and drains dampness. Modern Nutrition Research: Digestive health: The synergistic effect of crucian carp, carrots, and corn gently promotes digestion — suitable for those with poor appetite and weak digestion. Eye health: Carotene from carrots and lutein from corn work together to protect vision. Moisturizing and dryness relief: The soup is mild and moisturizing, ideal for dry autumn and winter seasons. Lactation promotion: Crucian carp soup is a traditional nourishing soup for postpartum lactation. Immunity boost: High-quality protein combined with vitamins and minerals enhances overall immunity.

Suitable for：Those with weak digestion, poor appetite, and indigestion Those with dry mouth and dry skin during autumn and winter Postpartum women (promotes lactation and nourishment) Children (promotes digestion and strengthens the stomach) Those with eye strain and visual fatigue Those with hepatitis, nephritis, hypertension, heart disease, and chronic bronchitis Generally suitable for most people in moderation

Not suitable for：Those with gout: Crucian carp contains purines; gout patients should avoid Those allergic to crucian carp: Do not consume Those with eczema, urticaria, or other skin conditions: Crucian carp is considered a "trigger food" and may worsen symptoms Those with severe indigestion: Should not consume large amounts at once to avoid加重 gastrointestinal burden Those with spleen-stomach deficiency-cold: The soup is slightly cooling (especially with water chestnuts); consume in moderation Those with bleeding disorders (e.g., hemophilia, thrombocytopenia): Crucian carp has mild blood-invigorating effects; consult a doctor before consuming