
Lion Head Fish Maw Soup
Level
moderate
Cooking
10 min
Preparation
25 min
Ingredients
Servings
8
Fish Maw Soup | 2 cans |
Pork belly | 300 g |
Nai Bai | 12 |
Fresh Shitake mushroom | 3 |
Bamboo shoot | 3 |
Tau Kwa | 1⁄4 |
Mei cai | 1 tbsp |
Dong cai | 1 tbsp |
White onion | 1⁄2 |
Wolfberries | 1 tbsp |
Chinese wine | 1 tbsp |
Sesame oil | 1⁄2 tsp |
Corn flour | 1 tbsp |
Salt | 1⁄2 tsp |
Sugar | 1⁄2 tsp |
Water | 200 ml |
How to cook
Start cooking
- Mix pork belly (minced), Shitake mushrooms (diced), bamboo shoots (diced), white onions (diced), tau kwa (chopped), dong cai (rinsed & diced), mei cai (rinsed & diced), salt, sugar and corn flour together well.
- Form into a ball (50g each) and set aside.
- Bring the fish maw soup to a boil, then add in the meatballs piece by piece.
- Simmer the meatballs over slow heat till cooked. Add in wolfberries and Chinese wine.
- Blanch the nai bai over boiling water and arrange on a deep dish.
- Pour the meatballs and the fish maw soup over it. Serve hot.
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