Tag Archives: Chinese Soup

Chinese Soup Recipe：Blotched Snakehead Fish with Carrot and Green Radish Soup（for 12 persons）

2018/12/20 Lets Woodson

Blotched Snakehead Fish	1 whole （about 800g）
Pork (Lean Meat)	600g
Dried Tangerine peel	2 pcs
Dried Honey Dates	100g
Sweet Apricot Kernel	70g
Sea Coconut	1 whole
Carrot	1.2kg
Green Radish	600g
Water

Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer

2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.

3. Sea Coconut：1 whole，rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot. cut them into pieces

5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel . Bring water to boil.

6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.

7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker

8. Blotched Snakehead Fish : 1 whole （about 800g）, Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier). wash the fish, remove the fish blood

9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker

10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)

11. after 3 hours, add salt before serve!

All, BOIL

Chinese Recipe：Watercress with Blotched snakehead Fish Soup(for 12 persons)

2016/12/01 Lets Woodson

Dried Tangerine peel	2 pcs
Dried Honey Dates	100g
Sweet Apricot Kernel	70g
Ginger	1 slice
Water	20 cups
Dried Octopus	2pcs (about 150g)
Watercress	1.8kg
Blotched Snakehead Fish	1 whole, about 900g
Pork (lean meat)	600g
Salt	1 tsp

1. Dried Tangerine peel : 2pcs. Soak it to soft, remove the white layer

2. Dried Honey Dates :100g, rinse it

3. Sweet Apricot Kernel : 70g, rinse it

4. pound a thick slice of Ginger, put Dried Tangerine peel, Dried Honey Dates, Sweet Apricot Kernel, Ginger and 20 cups of Water into slow cooker. Bring water to boil.

5. Dried Octopus: 2pcs (about 150g). soak it to soft (at least half hour)

remove the octopus skin

6. Watercress：1.8kg, wash the Watercress

7. Blotched Snakehead Fish:1whole(about 900g), remove the fish scales by knife (if any)

cut it into halves, make two cuts on back (release the flavour to soup easier), wash the fish, remove the fish blood

set it aside after wash

8. Pork(Lean meat) : 600g, remove the attached fat, bring water to boil with the pork together.

keep boiling for 3 mins. after 3 mins, transfer the pork to the slow cooker

9. add octopus to slow cooker

10. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin

put fish into soup bag, put the soup bag into slow cooker

11. bring water to boil, then, put half of Watercress into boiling water (if too many Watercress, do this twice).

after 1 minute,transfer the watercress into slow cooker

12. Too full. Keep some water for later use. Refill the water when some water is evaporated.

bring water to boil over high heat. then, cook over slow heat for 2.5 hours

13. after 2.5 hours, add salt before serve (1 tsp of Salt is added here)

**tips**

if cook the Watercress before water is boiling, the soup will taste bitter. that’s why must bring water to boil before adding Watercress

if put many watercress into a slow cooker in the same time, the slow cooker need to spend long time to bring water to boil again. Soup taste bitter

so, use boiling water to heat Watercress separately first. Then, transfer the hot Watercress into slow cooker (water in slow cooker is boiling)

by this method, slow cooker can bring water to boil again in short time. no bitter taste.

All, BOIL

Chinese Recipe: Watercress Soup with Fish paste

2015/07/28 Lets Woodson

Watercress :	900 g
Dace fillet (Mud Carp fish):	400 g
Dried Shrimps (Soaked) :	30 g
Spring Onion (Chopped) :	2 sprigs
Water Chestnut (Chopped) :	2 pcs
Salt :	1/2 tsp
White pepper :	pinch
Water :	2 tbsp (for fish)，9 cups(for soup)
Oil :	1 tbsp

1. Rinse and soak dried shrimps.Dice the Fillet.

2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.

3. Peeled, Rinse and Chop the Water Chestnut (2 pcs)

4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.

5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready

6. Wash Watercress 900g. Pound a slice of Ginger

7. Bring water (9cups) to boil with pounded Ginger, Oil: 1tbsp, Salt: 1/2 tsp

8. Add Watercress when water is boiling, otherwise, soup taste bitter

after 15 mins, add fish paste. When the fish is floating, dish it up and serve.

All, Soup

Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup

2013/10/30 Lets Woodson

Ingredients for Soup
Pig’s Stomach	1 pcs
Water Chestnut	600g
Ginkgo	150g
Pork (Lean meat)	300g
Dried Tangerine Peel	1 pcs
White Pepper	about 10 pcs
Beancurd Sheet	150 g
Water	9 cups

Ingredients for washing Pig’s Stomach
Salt	2 tbsp
cornstarch	2 tbsp
Oil	2 tbsp
Ginger (pounded)	1 slice
Water

A. Preparation – Wash the Pig’s Stomach

1. Cut off the fat. Then, flip the Stomach and remove the dirt.

2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.

5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.

6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.

7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

B. Cooking Method

1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.

2. Put the Pork into boiling water for 1 minute.

3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.

4. Rinse and clean the Dried Tangerine peel

5. Put few pieces of White Pepper into Pig’s Stomach.

6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.

7. Rinse the Beancurd Sheet. Then put it into slow cooker.

8. Boil until Pig’s Stomach soft. (around 2 hours)

All, Soup

Chinese Soup Recipe : Kudzu with Snake-head Fish Soup

2013/07/03 Lets Woodson

Ingredients for 20 bowls of soup
Kudzu	1.2kg
Snake-head Fish	1 whole
Pork (Lean Meat)	600 g
Dried Tangerine peel	2 pieces
Preserved Date	5 pieces
Sweet apricot kernels	80 g
Water	20 cups
Salt	little

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date and Dried Tangerine peel. Rinse Dried Tangerine peel.

2. Put the pork into boiling water for a minute. Then, drain.

3. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.

4.Wash the Kudzu. Put the Kudzu into boiling water for one minute. Then, drain.

5. Put all ingredients into a pot. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.

6. Add Salt before serve!