Cuisine: Guangdong

Features: golden color, soft and fresh, rich in nutrients, winter delicacies;

Raw materials

Marinated fish maw 600 grams, 50 grams of oyster sauce, 300 grams of chicken broth, 10 grams of wet starch, 30 grams of soy sauce, 30 grams of cooking wine, pepper, a little salt 3 grams of monosodium glutamate (MSG) 3 grams of onion 3 grams of ginger 2 grams.

Process

1. first fish maw cooked in boiling water over moderate heat, see drink, soak in cool water, so repeatedly processed several times depending on the fish maw gelatinous and its fishy smell in addition to the net as a standard, and then soak in cool water for 24 hours, the fish maw that is smooth and snowy, which is the fish maw of the water hair method;

2. hairy fish maw Shi into blocks, with wine, minced onion, minced ginger and chicken broth in appropriate amounts, in the Simmer on the fire, control the original soup;

3. frying spoon into the oyster sauce, hot on the fire, into the fish maw, and then into the chicken broth, soy sauce, monosodium glutamate, salt, pepper, etc., out of the spoon on the plate and then add the thick and thin wet starch thickening into.