Fish maw, generally sturgeon maw, salamander fish maw, etc., is one of the four major sea food, in recent times was included in the "eight treasures" one. Produced in China's coastal, to Guangdong's "wide belly" for the best. Fujian's "hairy fish maw" is inferior to "wide maw", but also good!

Three Fresh Fish Maw Soup

The nutrients of swim bladder are mainly high viscous colloidal protein and mucopolysaccharide substances, etc. It is rich in calcium, phosphorus and iron. It is rich in calcium, phosphorus, iron and other elements, and has the effect of benefiting the essence, calming the fire and replenishing the qi. It has been recorded on "Compendium of Materia Medica" that it can enhance the digestive and absorptive functions of the stomach and intestines, improve the appetite, and help to prevent and control diseases such as loss of appetite, anorexia, dyspepsia, bloating, constipation, etc. At the same time, it can moisturize the skin, make the skin delicate and glossy, and avoid dryness and dry cracks.

Sheep placenta: enhance the body's immune function, regulate the body's endocrine, maintain the normal function of the body, enhance the body's endurance, improve hematopoietic function, skin care and beauty, delay aging and other magical effects.

Quail: sweet, flat, non-toxic, with the benefit of tonic gas, strong bones, resistance to cold and heat, elimination of knot heat, diuresis and swelling effect. (

Step 1. Cut fish maw into small pieces and set aside.

Step 2. Fish maw and quail put ginger, scallion with soy sauce, peanut oil marinade.

Step 3. sheep placenta boil hot water blanching cold, pot of hot popping onion.

Step 4: Add the lamb placenta and soy sauce, and then splash in a little white wine before turning off the heat to remove the fishy smell.

Step 5: Put the marinated fish maw, quail and fried sheep placenta into the casserole.

Step 6: Add the cinnamon meat and ching chong liang, add water and bring to a boil over high heat.

Step 7. After boiling over high heat, turn to low heat and cook for more than 1 hour (during this time, use a spoon on top of the soup to remove the soup foam). Season with salt before turning off the heat.

Fish Maw Soup

Fish Maw Soup is rich in nutrients, rich in vitamin A, as well as calcium, magnesium, potassium, iron, with ginger wine, aromatic, all seasons.

Step 1. Wash and chop the scallions and cilantro.

Step 2: Fish maw should be boiled in water and cut into 4-centimeter long thin strips. Add one tablespoon of ginger wine and boiling water to the pot, cook the fish maw briefly, then drain and set aside.

Step 3: Fill a saucepan with cornstarch mixture, pour in stock or water and bring to a boil, then add fish maw and cook for about 5 minutes. Add salt, sugar, pepper, sesame oil and other seasonings, tai bai powder with appropriate amount of water to mix, pour into the pot to thicken.

Step 4. Whisk the egg well, add it to the soup and stir slightly. Sprinkle with chopped green onion and cilantro, and serve.