Hundred Flowers Fish Maw

Name: Hundred Flowers Fish Maw
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 120 g Fried fish maw (washed clean, soaked through, simmered in chicken broth to remove fishy smell); 100 g Pork fat (minced); 200 g Shrimp meat (minced); 50 g Diced ham; 200 g Eggs (beaten into filling); a pinch Chopped parsley; 300 g Chicken broth (for simmering fish maw); 25 g Cooking wine; to taste Salt; a pinch White pepper powder; 30 g Wet starch (for thickening); 5 g MSG; 3 g Chopped scallions; 2 g Minced ginger

A traditional Cantonese classic featuring tender, white fish maw stuffed with a savory shrimp "hundred flower" filling—an excellent choice for entertaining guests.

1h 15m

Easy

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Ingredients

Fried fish maw (washed clean, soaked through, simmered in chicken broth to remove fishy smell) 120 g

Pork fat (minced) 100 g

Shrimp meat (minced) 200 g

Diced ham 50 g

Eggs (beaten into filling) 200 g

Chopped parsley a pinch

Chicken broth (for simmering fish maw) 300 g

Cooking wine 25 g

Salt to taste

White pepper powder a pinch

Wet starch (for thickening) 30 g

MSG 5 g

Chopped scallions 3 g

Minced ginger 2 g

Instructions

Prepare the fish maw

First wash the fried fish maw clean and soak it through, then simmer it in chicken broth to remove the fishy smell.

Cut into pieces and squeeze out water

Cut the fish maw into rectangular pieces and squeeze out the water inside.

Stuff with filling and steam

Mince the pork fat and shrimp meat, add eggs, cooking wine, salt, white pepper, MSG, chopped scallions, and minced ginger to mix into a filling, then stuff it into the fish maw. Sprinkle with diced ham and chopped parsley, then steam in a steamer until cooked.