I just wanted to start a small column in my blog to write some of the Chinese herbal soup and also some traditional soup that my mom used to make for us to drink through out all the years. This soup is best to be consume during winter or cold season and the following is the ingredient for it.

200 gm black bean

10 – 15 pcs grass carp fish bone ( you can get it from petaling street market) cantonese called “Wan yu”

4 – 5 pcs of dried red dates

2 – 3 pcs of ginger (diced)

To start with:

1) First, deep fried all the grass carp fish bone till the color become yellowish and drain all the oil out then put it aside.

2) Stir the black bean in the hot pan for few minutes and boil with ginger for about 1 hour.

3) After an 1 hrs boiling the black bean, now you can put the fried grass carp in the soup and let it boil for another 2 – 3 hrs. Add salt or soya souce to taste.

This is a very simple and nice soup.