Braised Fish Maw with Codonopsis

Name: Braised Fish Maw with Codonopsis
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 150 g soaked fish maw (cut into 3 cm wide, 5 cm long and thick slices, blanched and cooled); 5 g codonopsis (washed, steamed in a pot until tender, then sliced); 1500 g bok choy (take tender hearts, peel and wash clean); 10 g MSG; 100 g peanut oil; 25 g starch; 100 g flour (diluted with water for cleaning fish maw); 15 g cooking wine; 25 g chicken fat; refined salt, a pinch; ground white pepper, a pinch; scallion (cut into sections), a pinch; ginger (sliced), a pinch; 1000 g rich chicken stock

Braising dangshen with fish maw and bok choy together is believed to replenish qi and nourish blood.

50 min

Easy

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Ingredients

soaked fish maw (cut into 3 cm wide, 5 cm long and thick slices, blanched and cooled) 150 g

codonopsis (washed, steamed in a pot until tender, then sliced) 5 g

bok choy (take tender hearts, peel and wash clean) 1500 g

MSG 10 g

peanut oil 100 g

starch 25 g

flour (diluted with water for cleaning fish maw) 100 g

cooking wine 15 g

chicken fat 25 g

refined salt a pinch

ground white pepper a pinch

scallion (cut into sections) a pinch

ginger (sliced) a pinch

rich chicken stock 1000 g

Instructions

Ingredient Preparation

Wash the codonopsis, place it in a pot, add water, steam until tender, then slice. Soak the fish maw in warm water until soft, mix flour with water to make a thin paste, use the paste to clean greasy residue from the fish maw, rinse thoroughly, then cut into 3 cm wide, 5 cm long and thick slices, blanch and cool. Take the tender hearts of the bok choy, peel and wash clean. Cut scallion into sections, slice ginger.

Braise Fish Maw

Heat a pot, pour in chicken fat, sauté scallion and ginger until fragrant, add chicken stock, remove the scallion and ginger, then add the prepared fish maw.