Fish Maw in White Sauce

Name: Fish Maw in White Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 250 g Water-soaked fish maw (oil-bloomed first, then sliced); 250 g Milk broth; 100 g Cooking oil; 25 g Chicken fat; 25 g Cooking wine; 25 g Wet cornstarch slurry; 8 g Salt; 5 g MSG; White pepper, a pinch

A pale, fresh-tasting Sichuan dish made by braising oil-puffed fish maw in milk soup, then thickening the broth with a starch slurry.

45 min

Easy

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Ingredients

Water-soaked fish maw (oil-bloomed first, then sliced) 250 g

Milk broth 250 g

Cooking oil 100 g

Chicken fat 25 g

Cooking wine 25 g

Wet cornstarch slurry 25 g

Salt 8 g

MSG 5 g

White pepper a pinch

Instructions

Oil-Bloom the Fish Maw

Soak the whole piece of fish maw in oil until softened, remove and cut into small pieces, then return them to the oil at a slightly warm temperature and continue soaking. When bubbles appear on the fish maw, raise the oil temperature further so the fish maw puffs up completely. To make sure it puffs up thoroughly, add a little water so it blooms through and through.

Soak and Slice

When ready to use, soak the oil-bloomed fish maw in water. When it becomes soft, squeeze out the water and cut it diagonally into relatively large slices. To remove the greasiness, wash the fish maw with warm alkaline water, then rinse with warm water to wash away the alkaline taste, and finally rinse with cold water and squeeze dry.

Cook and Finish

Heat oil in a wok, add the milk broth, seasonings, and fish maw. Cook over medium heat until the sauce thickens, add MSG, thicken with the wet cornstarch slurry, drizzle with chicken fat, and serve.