Stewed Abalone And Fish Maw Soup Recipe
Stewed Abalone And Fish Maw Soup is one of most therapeutic soup in Chinese cuisine. Fish maw is perfect for nourish our body, especially for postpartum care. To make the soup delicious, we blanched fish maw and abalone separately to remove fishy taste and make ingredients tender. Then stew all ingredients for 2-3 hours before seasoning with only salt and chicken powder.
4 - 5 abalone
5 pieces ginger slices
1. Add more water
to the stew pot if you like. Adding 3 bowls of water to the stew pot can make 2 bowls of soup.
2. Since fish maw has a strong fishy smell, add more ginger slice and cooking wine
for blanching can effectively remove its fishy smell and taste.
3. No need to add chicken powder if you desire. A little salt
is enough for adding taste because this soup should be light and comfortable taste.
Add water to a skillet. Add salt and 2 pieces of ginger. Bring to a boil. Then braise fish maw for 5 minutes.
Prepare ice water in advance. After fish maw is done, and soak in ice water to make it taste tender.
Blanch abalone. Remove from heat when it is slightly cooked.
Add 3 bowls of bowling water to a stew pot. Add ginger slices and Goji.
Cut fish maw into pieces and add to the pot. Then add blanched abalone. Cover and bring to a boil over high heat. Then switch to low heat to stew for 1.5 - 2 hours.
Season with salt and chicken powder.