Fish Maw
Norway Cod Fish Maw (14 per catty)
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Cod Fish Maw contains a large number of biomolecular collagen, a good source of human body supplement, raw materials of synthetic protein, and easy to absorb and use. Obvious effect in the blood supplement, hemorrhage, nourishing yin and skin drying. Cod Fish Maw do not have fishy smell. It is suitable to make jelly, dessert or soup, can be salty and sweet.
- Introduction
- Recipe
Cod Fish Maw contains a large number of biomolecular collagen, a good source of human body supplement, raw materials of synthetic protein, and easy to absorb and use. Obvious effect in the blood supplement, hemorrhage, nourishing yin and skin drying. Cod Fish Maw do not have fishy smell. It is suitable to make jelly, dessert or soup, can be salty and sweet.
Double-boiled Fish Maw with Chinese Mushroom
Ingredients
Fish maw 160g
Ginger 4 slices
Chinese mushroom (soaked) 24
Yunnan ham (sliced) 80g
Chicken 1/2
Lean pork 240g
Boiling water 4 cups
Salt to taste
Method
1 Bring 1/2 wok of water to the boil, blanch lean pork, chicken and Yunnan ham separately, remove and rinse well. Slice Yunnan ham and set aside.
2 Bring 4 cups of water to the boil; place cured fish maw, Chinese mushrooms, Yunnan ham, chicken, lean pork and ginger in a deep casserole, add boiling water, cover with the lid and seal with mulberry paper. Double-boil for 3 hours until well-flavoured. Season to taste with enough salt before serving.
3Curing fish maw:(a) Soak fish maw until pliable, rinse and scrub clean. (b) Transfer fish maw to a pot, three-quarter full with water, add 4 slices of ginger and 2 stalks of spring onion, cover and bring to the boil. Cook fish maw over medium heat for 1/2 hour. Remove from heat and leave to expand in the hot water well covered for 4 hours. (c) If necessary, repeat No. 2 with fresh water until the fish maw is tender.
https://www.towngascooking.com/en/Recipe/Double-boiled%20Fish%20Maw%20with%20Chinese%20Mushroom