Braised Fish Maw
by Xiaoyi Chef
Favorite
Difficulty
Easy
Time
1h 30m
Serving
2
Flower maw, beauty and beauty.
1. Soak dried flower glue the night before. Two people take a whole fish maw and soak it in cold water for 18 hours (if you eat it at noon the next day, it will be opened in the afternoon of the first day). Change the water twice halfway. Be sure to clean the container without oil.
2. 6 dried shiitake mushrooms, soak in water for about 2 hours, and cut in half. Cut scallions into 6 sections. 6 slices of ginger.
3. 3 slices of ginger, 3 slices of green onion, a little cooking wine, cut the flower maw, and cook for 3 to 5 minutes. Remove the maw, rinse with cold water, and drain.
4. Add oil, chili, peppercorns, ginger slices, star anise, and remove the peppercorns after the aroma comes out. Put fish maw, stir fry a few times, put cooking wine, light soy sauce, and a little water. Put a little soy sauce and stir-fry a few times, so that the fish maw is under the water. Use chopsticks to taste the salty water, and then add light soy sauce until it is moderately light. Cover the pot and simmer for 40 minutes. When simmering for 30 minutes, add the onion to continue.
5. After simmering, collect the sauce over high heat, add some white pepper, and leave 1/3 pot of soup.
