Lion Head Fish Maw Soup
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Lion Head Fish Maw Soup

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Level

moderate
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Cooking

10 min
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Preparation

25 min
Ingredients
Servings
8
Fish Maw Soup2 cans
Pork belly300 g
Nai Bai12
Fresh Shitake mushroom3
Bamboo shoot3
Tau Kwa1⁄4
Mei cai1 tbsp
Dong cai1 tbsp
White onion1⁄2
Wolfberries1 tbsp
Chinese wine1 tbsp
Sesame oil1⁄2 tsp
Corn flour1 tbsp
Salt1⁄2 tsp
Sugar1⁄2 tsp
Water200 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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