Fish Maw
Brazil Corvina Fish Maw (30 per catty)
$如欲購買/查詢 可whatsapp 93113538或瀏覽https://www.daigorgor.com/
Corvina Fish Maw is taken from Yellow Croaker in South America. The glial is particularly abundant, the taste is also relatively crisp. Because male fish maw is not easy to dissolve, the soup are relatively clear, the value of therapeutic food is also much higher than normal fish maw, known as therapeutic grade fish maw.
Method to prepare is simple, boil water with ginger and green onion, add fish maw when the water is bubbly boiled and turn to low fire for 3 minutes, take out fish maw and put into cold water until it is completely rise.
- Introduction
- Recipe
Corvina Fish Maw is taken from Yellow Croaker in South America. The glial is particularly abundant, the taste is also relatively crisp. Because male fish maw is not easy to dissolve, the soup are relatively clear, the value of therapeutic food is also much higher than normal fish maw, known as therapeutic grade fish maw.
Method to prepare is simple, boil water with ginger and green onion, add fish maw when the water is bubbly boiled and turn to low fire for 3 minutes, take out fish maw and put into cold water until it is completely rise.
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