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Black-eyed pea and tangerine peel soup with common carp

Black-eyed pea and tangerine peel soup with common carp

眉豆陳皮鯉魚湯
strengthens the spleenpromotes water metabolismAll year slow-boiled · 2 hours

“The pot for damp weather.”

Ingredientsone pot, serves 4

街市Common carp· pan-fry until fragrant first. Carp is a pest species in Australia and no shop stocks it: use one whole silver perch, or two or three small bream1, about 300 g or more
百子櫃Black-eyed pea· white black-eyed peas, or use 扁豆 hyacinth beans100 g
百子櫃Aged dried tangerine peel10 g
街市Fresh ginger3 slices

Method

Pan-fry the carp with the ginger slices until lightly golden before it goes into the pot.

  1. Wash the black-eyed peas and soak them for 1 hour. Soak the 陳皮 dried tangerine peel until soft and scrape away the white pith.
  2. Clean and gut the carp, pat it dry and pan-fry it with the ginger slices until both sides are lightly golden.
  3. Bring 2 litres of water to the boil and add everything.
  4. Boil hard for 10 minutes, then turn down to low and simmer for 1.5 to 2 hours.
  5. Season with salt and it is ready.

Who it suits

  • fluid retention and swelling
  • swollen legs in pregnancy (folk use)
  • late pregnancy

Who should take care

  • Pregnant women should check with a professional before drinking it (using it for fluid and swelling is folk practice)
  • Not for people with gout

From the same family

Five-finger fig root (hairy fig) and carrot soup with pork ribsWinter melon, Job's tears and lotus leaf soup with pork ribsHairy gourd, black-eyed pea and peanut soup with chicken feet

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.