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Fish Maw Soup

Soups and Congees

Fish Maw Soup
1/4 pound any white fish
2 to four ounces fish maw, soaked (see instructions in article above)
2 Tablespoons sesame oil
8 shiitake mushrooms, soaked, stems removed, and quartered; reserve two tablespoons of the soaking water
1/4 pound mustard greens, stems part cut into small pieces, leaves in one-inch pieces
1 teaspoon thin soy sauce
1/2 teaspoon sugar
1 teaspoon corn oil
2 scallions, cut into one-inch pieces
2 slices fresh ginger, peeled and slivered
1 Tablespoon rice wine
1/2 teaspoon salt
1. Cut the fish into quarter-inch by two inches pieces.
2. Cut the fish maw into the same size pieces.
3. Heat the sesame oil and fry the maw for one minute, draining it on paper towels; then cool it. When cool, use the side of the cleaver and press out as much oil as possible.
4.Mix soy sauce, sugar and corn oil in a bowl, add the mushrooms and mustard greens, and marinate for fifteen minutes.
5. Heat the wok, add the mushroom water, add fish maw and mushroom mixture and stir for two minutes. Then add four cups of boiling water, half the scallions and all the ginger and fish pieces. Cook for three minutes, pour into a heated serving bowl, sprinkle the remaining scallions on top, and serve.

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