fish maw menu

 fish maw menu

history

Chinese people regard fish maw as 'marine ginseng'. (formerly called 'Yapao') is classified as one of the tributes from the coastal provinces to the King. since the Tang Dynasty It is said that Chinese people have eaten fish maw for more than 1600 years.

Fish maw is a popular name for the air sacs of fish, which can be used to cook a variety of foods. The price level depends on the type of maw, as there are various types of maw, especially maw obtained from deep-water fish belonging to the gulau family, which are very expensive. Fish maw, in addition to being in the form of dried maw, is also in the form of fresh maw as well. fish maw in red sauce Dried Fish Maw

nutritional value

100 grams of dry fish maw contains 84.4 grams of protein, 0.2 grams of fat, 50 milligrams of calcium, 29 milligrams of phosphorus, 2.6 grams of iron.

In addition, fish maw is rich in collagen, which is good for bones. and cartilage and skin as well

because the fish maw is viscous making it difficult to digest May cause flatulence in stewing fish maw So often put a little orange peel into the stew as well. to reduce bloating that may occur

long-term stewing In addition to making the properties of the herbs come out of the water more. It also makes it easier for the body to absorb the medicine that has been stewed for a long time.

raw material

• 70 g dried fish maw
• 50 g fresh bamboo shoots
• 6 shiitake mushrooms
• 50 grams of chicken blood
• 30 g shredded chicken
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 teaspoons jigsaw
• 1 tbsp Hong Kong potato starch

how to do

• Boil the broth by adding chicken ribs, salt, rock sugar, coriander root, garlic, black peppercorns, goulash.
• Heat hot water, followed by fish maw. boil until soft and then put it in the water
• As it warms up, gently squeeze the juice out of the maw. then wash again Then squeeze the water out again, should be washed twice and then cut into bite-sized pieces.
• Put the fish maw into the broth that has been set. Then simmer for about 20 minutes.
• Season with oyster sauce, soy sauce, and jig choo, then add shiitake mushrooms, bamboo shoots, and chicken blood, stir well.
• Dissolve Hong Kong Starch in water, ratio 1:1, gradually pour into the pot while boiling. then stir enough to thicken
• Ladle into bowls garnished with shredded chicken. And decorated with coriander, our “fish maw” is ready to eat.

Tips

Adding old ginger to boil with fish maw It will help deodorize the fish maw.

Taking the fish maw out of the pot should be brought up when it is not very soft because if too soft When squeezing the water, it will mess up.

multiple rinsing in order to clear the oil from the fish maw

image source

https://www.cpbrandsite.com/

content source

https://www.wongnai.com/