Sha Bao Dried Fish Maw(16oz/bag)
Fish maw is a delicacy served during special occasions like Chinese New Year. However its nutrition is valuable year round: Rich in collagen, fish maw is a Chinese beauty secret for youthful skin. Fish maw contains rich proteins and nutrients such as phosphor and calcium. It nourishes 'yin' which means it replenishes the tissue, moisture and fluids of lung, stomach, liver and kidney. It boosts stamina and helps prevent burnout. Furthermore, fish maw does not contain cholesterol and therefore it is a very valuable health enhancing ingredient suitable for long time consumption. It is gentle in nature and suitable for everyone.
Creamy Fish Maw Soup, serves 2
1-2 large pieces of Sha Bao Dried Fish Maw
2 chicken thighs oil
2 cups broth
1 canned corn or kernals from 2 ears of corn
corn starch or other thickener
2 eggs, beaten
Soak the fish maw in cold water for 30 minutes, then rinse, squeeze out the water, and cut into small strips for later use
Stir fry the chicken in oil. Add the broth. After the broth is boiled and chicken is cooked. Keep in or remove the chicken pieces from the soup as you wish. Season with salt, add sweet corn kernels and cook until the raw corn kernels are cooked. (About 15 minutes)
Add the processed fish maw to the soup, simmer for 10 minutes, sprinkle a little white pepper. Then thicken the starch with water and add it to the soup.
After turning off the heat, immediately break the eggs and pour them into the soup, and stir quickly with chopsticks. (If the temperature of the soup is very high, quickly stir the egg liquid to cook the eggs, and to make the eggs fine and even)
Sprinkle with chopped green onion and enjoy immediately