Braised Fish Maw

Name: Braised Fish Maw
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flower Maw; 1 Bobbin; 6s Flower Mushroom; 6 pieces asparagus; 6 slices ginger; 1/2 root Green onions; (Piece) 3 pieces carrot; 3 pieces Ham; 6 tablespoons Cooking Wine; 1 tablespoon salt; 1 tablespoon Oyster sauce; a little White pepper; 1 tablespoon Soy sauce; Some oil

by Raindrops passing by autumn

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Flower maw is rich in protein and gum, with nourishing yin, nourishing skin, nourishing kidney, and strengthening functions. The waist and knees are sore and weak, and the body is weak, so it is most suitable for regular consumption. The main components of flower maw are high-grade collagen, a variety of vitamins, calcium, zinc, iron, selenium and other trace elements. The protein content is as high as 84.2%, and the fat is only 0.2%. It is an ideal high-protein and low-fat food. Fish maw, also known as fish maw, is one of China's four major tonics and is known as the eight treasures of the sea. Flower maw is known for its rich gum quality and high nutritional value. Flower maw has very nourishing and therapeutic effects. Flower maw is not only a famous dish for banquets, but also has considerable tonic and medicinal value. Chinese medicine believes that it has the medicinal effects of strengthening the body, strengthening the body, and strengthening the body.

Braised Fish Maw

1. Large gathering of raw materials. Soak the flower maw one day in advance, soak the mushrooms in warm water, blanch the asparagus and carrots for decoration, and cut Shandong green onions into sections for later use.

2. Sprinkle the maw with water one night in advance, and change the water 2 to 3 times in the middle. Add the boiling water to the cooking wine and blanch it to send out the flower gum. Cover and simmer the flower gum for half an hour, then rinse with ice water and drain the water for later use.

3. Wash the bobbin chop pieces, add a piece of ham and two pieces of ginger to make a broth for later use.

4. Hua 㬵 drain the water, make sliced mushrooms, ginger, blanched asparagus and carrots to make a good stock.

5. Put the oil on the pot, add the ginger slices, stir fry the flower maw after the aroma comes out, pour the cooking wine light soy sauce, continue to stir fry, stir-fry the cut sliced mushrooms, add the broth after the aroma of the mushrooms comes out After the flower is not over, change to medium and small fire for 50 minutes after the high fire is boiling.

6. Before the soup dries quickly, pour the chopped green onions into the pot. When the green onions turn yellow, take them out with chopsticks and discard them. Season with light soy sauce, salt, white pepper and oyster sauce. Collect the juice over high heat. Garnish the pot with blanched asparagus and carrot blossoms.

Tips:
1. The flower glue should be issued one day in advance, and the time needs to be advanced or shortened according to the size and thickness of the flower glue;
2. The water should be changed 2 to 3 times between the haircuts;
3. Add the cooking wine with boiling water before simmering, and then care about the lid and cover the simmering pot for half an hour. Rinse with ice water to make the maw more Q and elastic;
4. Add a little bit of sugar with warm water to make flowering mushrooms.