
Lion Head Fish Maw Soup
Level
moderate
Cooking
10 min
Preparation
25 min
Ingredients
Servings
8
Fish Maw Soup | 2 cans |
Pork Belly minced | 300 g |
Nai Bai | 12 |
Fresh Shitake mushroom diced | 3 |
Bamboo Shoot diced | 3 |
Tau Kwa chopped | 1⁄4 |
Mei Cai diced | 1 tbsp |
Dong Cai rinsed and chopped finely | 1 tbsp |
White Onion diced | 1⁄2 |
Wolfberries | 1 tbsp |
Chinese Cooking 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, Shitake mushrooms, bamboo shoots, white onions, tau kwa, dong cai, mei cai, 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 cooking wine.
- Blanch the Nai Bai over boiling water and arrange it on a deep dish.
- Pour the meatballs and the fish maw soup over it. Serve hot.
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