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Pork and Fish Maw Casserole


Pork and Fish Maw Casserole
1 Tablespoon sesame oil
6 ounces fish maw, soaked (see instructions in article above)
2 slices fresh ginger, peeled and slivered
1 egg, scrambled just until set, then cut into strips
1/4 pound pork loin, sliced
1/4 pound pork belly, sliced
1 Tablespoon dark soy sauce
2 Tablespoons rice wine mixed with two tablespoons corn starch
1. Heat sesame oil and fry prepared fish maw for two minutes.
2. Add ginger and egg and both kinds of pork and stir-fry for three to five minutes until pork loses its pink and get a little crisp.
3. Add the rest of the ingredients and two cups of boiling water, stir, and reduce the heat. Cover the wok or pan and allow to simmer for forty minutes.
4. Remove cover and bring to the boil, and boil for three minutes until half the liquid evaporates, then pour into a heated casserole, and serve.

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