Fish Maw
Indonesian Croaker Fish Maw (18 per catty)
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Croaker Fish Maw is the fish maw of a valuable small fish species called "Nibea Albiflora", and it is generally very small, more than 1 to 2 liang are extremely rare, normal size is around 5 to 30 grams, mainly from Indonesia, Thailand and Bangladesh. Indonesian-produced Croaker Fish Maw has the best anti-wrinkle effect. The Croaker Fish Maw produced in Vietnam are less good. The shape of the Croaker Fish Maw produced in different countries are about the same, the shape are mainly depend on how people cut the fish maw. If the fish maw cut open and dried flat will be called a "Flake", and the fish maw dried without cut open will be called "Cone". Because the Croaker Fish Maw (Nibea Albiflora) and the light-colored Croaker Fish Maw (Nibea Coibor) is very similar, so need to carefully identify the real Croaker Fish Maw.
Croaker Fish Maw is very good for pregnant women and raising a fetus. It has the effect of control hemorrhage, promote wound healing, good for skin, treatment of stomach pain and lower back pain.
- Introduction
- Recipe
Croaker Fish Maw is the fish maw of a valuable small fish species called "Nibea Albiflora", and it is generally very small, more than 1 to 2 liang are extremely rare, normal size is around 5 to 30 grams, mainly from Indonesia, Thailand and Bangladesh. Indonesian-produced Croaker Fish Maw has the best anti-wrinkle effect. The Croaker Fish Maw produced in Vietnam are less good. The shape of the Croaker Fish Maw produced in different countries are about the same, the shape are mainly depend on how people cut the fish maw. If the fish maw cut open and dried flat will be called a "Flake", and the fish maw dried without cut open will be called "Cone". Because the Croaker Fish Maw (Nibea Albiflora) and the light-colored Croaker Fish Maw (Nibea Coibor) is very similar, so need to carefully identify the real Croaker Fish Maw.
Croaker Fish Maw is very good for pregnant women and raising a fetus. It has the effect of control hemorrhage, promote wound healing, good for skin, treatment of stomach pain and lower back pain.
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