Fish Maw Stewed Milk

Name: Fish Maw Stewed Milk
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flower Maw; Some milk powder; Some crystal sugar; Some Wolfberry; Some ginger

by Komori's mother

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Hong Kong people attach great importance to nourishing health,
Therefore, Hong Kong people always look younger than mainlanders.
Because the collagen full of flower gum fills up our wrinkles,
This is all based on science,
The unique triple helix structure of flower gum collagen,
It can lock 30 times the water, and the collagen of the flower gum can repair damaged tissues.
Thinning of pores also has a certain effect on reducing acne marks.
The point is to eat more without getting fat! not fat! not fat! not fat! The important thing is said three times.
Today we are going to make milk maw.
A must-have supplement for summer! Cool and moisturizing, no heat~""

Ingredients

Some Flower Maw
Some Milk Powder
Some Crystal Sugar
Some Wolfberry
Some Ginger

Fish Maw Stewed Milk

1. Prepare the five materials in the picture

2. Cut ginger slices and set aside

3. Cut the flower gum into thin strips

4. Prepared milk powder

5. Add ginger slices, flower maw, and milk flower maw for 1.5 hours

6. Add goji berries and stew for another half an hour and you're done

Tips:
1. Fish gelatin has a fishy smell, and sometimes the swelling cannot be completely removed. Blanch the water before cooking to remove the fishy smell.

2. The steaming time should not be too long

3. Because the gelatin of isinglass is heavier, it prevents the gelatin from sticking to the bottom when simmering. When a large amount of processing is encountered, a bamboo mat can be placed on the bottom of the pot.

4. It is not suitable for long-term frozen storage.