Crab Roe Fish Maw

Name: Crab Roe Fish Maw
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 500 g Fish maw (oil-bloomed, washed and cut into diagonal rectangular pieces); 75 g Crab roe (washed); 10 Baby bok choy (split in half and blanched with stock, salt, and MSG); 50 g Lard; 6 g Cooking wine; 10 g MSG; 12 g Salt; 20 g Starch; 25 g Scallion; 25 g Ginger; 500 g Stock

Stir-fry the prepared fish maw with crab roe until the sauce thickens, yielding a rich, savory flavor.

1h 15m

Easy

0 favorites

Ingredients

Fish maw (oil-bloomed, washed and cut into diagonal rectangular pieces) 500 g

Crab roe (washed) 75 g

Baby bok choy (split in half and blanched with stock, salt, and MSG) 10

Lard 50 g

Cooking wine 6 g

MSG 10 g

Salt 12 g

Starch 20 g

Scallion 25 g

Ginger 25 g

Stock 500 g

Instructions

Prepare the fish maw

Soak the oil-bloomed fish maw in warm water with baking soda to wash away the oil inside, then rinse thoroughly with clean water and cut into diagonal rectangular pieces.

Prepare the side ingredients

Wash the crab roe. Split the baby bok choy in half, blanch with stock, salt, and MSG, and set aside.

Braise the fish maw

Simmer the fish maw in stock twice, adding a small amount of salt and MSG each time, then squeeze out the excess moisture.

Stir-fry and finish

Heat a wok with lard, add scallion and ginger chunks to bloom the aroma. When they turn slightly yellow, remove the scallion and ginger, add the crab roe and fish maw, stir-fry, then add a starch slurry to thicken.