The sides are this kitchen’s job. Tap a point to open its card.

Pueraria, Adzuki & Carp

Pueraria, Adzuki & Carp

Hong Kong · all seasons

Draining · spleen-kitchen · 140 min · serves 4

Better laterThis calendar · Autumn · All seasons, peak late summer

The stills

Each card is one ingredient.

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01

In the bowl

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    How to pick it
    • Heavy, creamy cut face, not fibrous and dry.
    Similar in this aislePueraria root100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • True 赤小豆, smaller than dessert red beans. Soak 1 hour.
    Similar in this aisleRed adzuki beans100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Fresh, firm. Pan-fry both sides until golden.
    Similar in this aisleDace fish100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Meaty bones. Blanch.
    Similar in this aislePork bones100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Amber honey dates, not burnt.
    Similar in this aisleHoney dates100

    Open the list. Same kind, scored for this pot.

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    How to pick it
    • Aged peel; scrape white pith if bitter.
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Easy steps

Watch the soup come together.

About 140 min · serves 4 · most of it is waiting

Prepare ingredientsSoakBlanch MeatPan-fry the fishAdd ingredientsBoil on high heatSimmer 1.5–2 hoursSeason and serve
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Fish bones. Not a cooling dump for a cold body.

Every two weeks, a soup from your season.

A recipe based on local seasonal ingredients.

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