Fish Maw Steamed with Squab
A fragrant and savory soup with rich nutritional value.
Ingredients
cleaned whole squab (opened along the back, eviscerated, rinsed, and blanched for about 8 minutes)
1
rehydrated fish maw (cut into sun-shaped pieces and briefly simmered)
100 g
piece of ginger, lightly crushed
1
premium stock
2.5 cups
Shaoxing cooking wine
0.5 tbsp
fine salt
2 tsp
ground white pepper
1 tsp
Instructions
1
Step 1
Blanch the squab in boiling water for about 8 minutes. Remove it, pluck off any remaining down, rinse away any impurities, and place it in a covered stewing pot with its belly facing up. Add the crushed ginger, Shaoxing cooking wine, fine salt, and stock. Place the pot in a steamer and steam until the squab is tender.
2
Step 2
Remove the squab, pick out the ginger, and skim the fat from the surface of the broth. Sprinkle with ground white pepper.
3
Step 3
Briefly simmer the fish maw, drain it well, and add it to the pot. Serve.
