Braised Monkfish Maw

Name: Braised Monkfish Maw
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Fish Maw; 200g chili; Some Dried chili; Some ginger; Some Soy sauce; Some Cooking Wine; Some Sugar; Some salt; a little black pepper powder; a little White vinegar

by Baiyin Shiqi

4.7 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

The nutritional value of fish maw is very high, rich in protein and fat, the main nutrients are viscous colloidal high-grade protein and polysaccharide substances. It can also be used to treat swelling and pain, unknown swelling, skin rupture, malignant tumors, back pain, rheumatic back pain, gastric disease, tuberculosis, pertussis, hematemesis, aplastic anemia, Yang Ling, bronchitis, maternal bleeding and postpartum abdominal pain Etc.
It also has a good effect on women's irregular menstruation. There are many benefits, so I won't be long-winded.

Braised Monkfish Maw

1. The fish maw is cleaned repeatedly, and the pepper is cut into pieces

2. Pour a little oil into the pan, add ginger and dried chili and stir fry a few times

3. Add fish maw and continue to stir fry

4. Add all the seasonings and continue to fry, add a little water and simmer for five minutes

5. Add chili and continue to stir fry

6. Stir-fry the chili and just cook it out

Tips:
The fish maw must be washed inside and out, if it is too big, you can cut it. The fish maw will taste better when simmered for a while, and can better absorb its nutrients.