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Fish Maw with Eggs
|Fish Maw with Eggs|
1 to 2 ounces fish maw
2 slices fresh ginger, peeled and sliced
2 scallions, one knotted, the other slivered
1 Tablespoon cornstarch
4 eggs, beaten
1 Tablespoon sesame oil
dash ground black pepper
1 teaspoon thin soy sauce
1 teaspoon chicken bouillon powder
2 Tablespoons vegetable oil
1. Soak fish maw for one hour in tepid water, then squeeze out the water and discard it.
2. Bring three cups of cold water to the boil, add the fish maw, ginger, and the knotted scallion, and the fish maw and simmer for five minutes, then squeeze out the water in a wet towel. When cool, mince the fish maw or cut it into small pieces with a scissor.
3. Mix the fish maw and the cornstarch, then add the beaten eggs, and the sesame oil, the pepper, the chicken bouillon powder, and the soy sauce.
4. Heat a wok or fry pan, add the vegetable oil, then stir in the egg mixture, pouring it into the wok or fry pan and stirring it until it barely sets. Then move it to a preheated bowl, add the minced scallion, and serve.