Pork Ribs and Chicken Stewed Fish Maw

Name: Pork Ribs and Chicken Stewed Fish Maw
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 30g Flower Maw; 200g Ribs; 200g chicken; 4 bowls Shimizu; 4g salt; a little Chicken noodles

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

Fish maw, fish maw, is a dried product of various fish maws. It is famous for being rich in gum, and its alias is fish maw. Glue, also known as fish maw, is the fish maw taken from the belly of the fish, cut and dried, and it is rich in protein and gelatin. Dietary therapy nourishes the yin, strengthens the kidney and nourishes the essence, which can quickly relieve fatigue and cause damage to the wounds of surgical patients. Help restore the effect. Fish maw is as famous as bird's nest and shark fin and is one of the "eight treasures". Flower gum is known as "Marine Ginseng". Its main ingredients are high-grade collagen, a variety of vitamins, calcium, zinc, iron, selenium and other trace elements.

Ingredients

30g Flower Maw
200g Ribs
200g Chicken
4 bowls Shimizu
4g Salt
a little Chicken Noodles

Pork Ribs and Chicken Stewed Fish Maw

1. Prepare the ingredients

Pork Ribs and Chicken Stewed Fish Maw recipe

2. Soak the flower gum in boiling water in advance to soften

3. Cut the chicken and spare ribs into pieces, wash, drain and put into the stewing pot

4. Flower Maw cut into sections

5. Put all the ingredients into the stewing pot

6. Add about 4 bowls of water

7. Cover the lid of the stew pot

8. Put it in a steamer and simmer for 15 minutes over high heat, then turn to medium heat and simmer slowly for about 90 minutes.

9. Add salt and a little chicken powder

10. Stir well and scoop it up for consumption

Tips:
The fish maw is soaked in boiling water to soften and then cut into the stew. For example, you can put some ginger slices in the soup that you eat in the morning to help remove the smell. Try not to put ginger in the soup at night and use a little tangerine peel. You don't need ginger and tangerine peel. I personally think that the clear soup is fresher and sweeter.