Ingredients

300g fish maw, 20g carrot, 20g cucumber, 20g bamboo shoots, 1 green onion, 10g ginger, 1 chili pepper, 1 tsp cornstarch, 1 tsp salt, 1/2 tsp mushroom seasoning, 2 tsp rice wine, 1 tsp sugar, 60cc water, 2 tsp sesame oil

How to make

Methods

Seasoned fish maw is marinated in a marinade for 30 minutes to remove fishy smell. >1. Marinate the fish maw in the marinade for 30 minutes to remove the fishy smell, then cut the fish maw into bite-sized pieces.

2. Cut the slices of fish for 1 method, evenly coated with cornstarch, and put them into boiling water for about 1 minute, so that the slices of fish are cooked through, and then fish out and rinse them, and then set them aside.

3. Cut the carrots and cornstalks into slices, boil them for a while, and then fish them out and set them aside; then cut the cucumbers into slices, the scallions into green onions, and the chili peppers into slices, and set them aside.

4. Heat another pot, put the scallion, ginger, chili pepper slices into the pot to burst incense. Add salt, mushroom seasoning, rice wine, sugar, water and sesame oil to the pot and stir-fry until it boils.

5. Add the fish slices from recipe 2 and the blanched carrots, corn shoots and cucumbers from recipe 3 into the pot and stir-fry over high heat until evenly distributed.