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Crab and Fish Maw Soup

Soups and Congees

Crab and Fish Maw Soup
2 ounces fish maw, soaked overnight, then cut into one to two-inch pieces
1 Tablespoon vegetable oil
4 to six slices fresh ginger, smashed with the side of a cleaver
4 cups fish or chicken broth
1/4 pound crab meat coarsely chopped, cartilage removed and discarded
2 Tablespoons wood ear fungi, soaked until soft and then coarsely chopped
2 dry shiitake mushrooms, soaked until soft, then squeezed of any water, and cut into quarters or smaller, if preferred
3 Tablespoons cornstarch mixed with six Tablespoons cold water
2 Tablespoons Chinese black vinegar
1/4 teaspoon ground white pepper
1. Drain then squeeze water out of the fish maw.
2. Heat oil and stir-fry the ginger for one minute, then add the fish maw and stir-fry another minute, then add the broth, bring to the boil, then reduce heat and simmer for ten minutes.
3. Add the crab meat, wood ear fungi, and the shiitake mushrooms and simmer this for three more minutes. Then bring the soup to the boil and stir in the cornstarch mixture, vinegar and ground pepper, and stir until thickened, then serve.

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