Ellyn
Veteran
Technically, this probably should be six-herb soup, but everybody knows about ginger and garlic. Chinese Four-Herb soup flavoring is a little different. Interesting note, the writing system of Chinese is uniform throughout the country, but the dialects are not. I guess I can think of it as Romanization, where people with different accents would pronounce something written down differently, but that's not exactly the same.
The four herbs are: goji berry, Chinese foxglove, Chinese angelicum, and white peony root (or Szechuan lovage instead of peony root, my sources are a little disagreeable on that last herb).
Take your meat and fry it up in a pot with garlic and ginger. Usually a small chicken is the meat of choice, but I prefer it with catfish myself. Flood the pot with about 8 cups of water, add the herbs, and simmer until the flavor infuses the meat and darkens the water.
I like to strain out the herbs at that point and just add the meat back, but I guess since the other recipes that I looked up don't have that stage, it's okay to eat the herbs--it's not like a bay leaf where you should remove it.
I also like to add buckwheat noodles or glass noodles to make it filling.
The four herbs are: goji berry, Chinese foxglove, Chinese angelicum, and white peony root (or Szechuan lovage instead of peony root, my sources are a little disagreeable on that last herb).
Take your meat and fry it up in a pot with garlic and ginger. Usually a small chicken is the meat of choice, but I prefer it with catfish myself. Flood the pot with about 8 cups of water, add the herbs, and simmer until the flavor infuses the meat and darkens the water.
I like to strain out the herbs at that point and just add the meat back, but I guess since the other recipes that I looked up don't have that stage, it's okay to eat the herbs--it's not like a bay leaf where you should remove it.
I also like to add buckwheat noodles or glass noodles to make it filling.
