Fish Maw
Pakistan Gadus Fish Maw (> 10-years fish) (4 per catty)
$如欲購買/查詢 可whatsapp 93113538或瀏覽https://www.daigorgor.com/
Giant Gadus Fish Maw is becoming more and more rare. Giant fish maw, also known as wide fish maw, usually refers to Gadus Fish Maw or fish maw of deep-sea giant fish, its texture is more solid and thick. There are different between male and female fish maw. The good male fish maw are relatively long and production in India, with wavy shape, with white line on both sides. The quality is soft and smooth. The female fish maw usually with round shape and production in Pakistan, without white line on both sides, no wavy shape, easy to melt when cooked. The most expensive giant fish maw are produced from deep-sea giant fish such as Gadus Fish. Gadus Fish Maw has a unique effect on stomach diseases, especially stomach ulcers, gastritis and other symptoms, repair the stomach wall.
- Introduction
- Recipe
Giant Gadus Fish Maw is becoming more and more rare. Giant fish maw, also known as wide fish maw, usually refers to Gadus Fish Maw or fish maw of deep-sea giant fish, its texture is more solid and thick. There are different between male and female fish maw. The good male fish maw are relatively long and production in India, with wavy shape, with white line on both sides. The quality is soft and smooth. The female fish maw usually with round shape and production in Pakistan, without white line on both sides, no wavy shape, easy to melt when cooked. The most expensive giant fish maw are produced from deep-sea giant fish such as Gadus Fish. Gadus Fish Maw has a unique effect on stomach diseases, especially stomach ulcers, gastritis and other symptoms, repair the stomach wall.
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