Yellow Croaker Fish Maw Soup
A traditional nourishing soup from Zhejiang, valued for its restorative and tonic properties.
Ingredients
Yellow croaker fish meat (washed, sliced diagonally)
250 g
Dried yellow croaker fish maw (oil-blanched then soaked until soft, cut into pieces)
150 g
Cooked ham, minced
25 g
Cooked pork fat (sliced)
30 g
Scallion, minced
to taste
Peanut oil (for oil-blanching the fish maw)
to taste
Meat broth
to taste
Cooking wine
to taste
Fine salt
to taste
MSG
to taste
White pepper
to taste
Sesame oil (for drizzling)
to taste
Instructions
1
Prepare the ingredients
Wash the yellow croaker fish meat and slice it diagonally; slice the cooked pork fat and set aside.
2
Oil-blanch the fish maw
Heat the peanut oil in a pan, add the dried yellow croaker fish maw, and fry for about 2 minutes (until it can be snapped). Remove and soak in cold water until softened, then briefly blanch in boiling water. Drain, rinse, cut into pieces, and set aside.
3
Cook the soup
Add lard to the pan, briefly stir-fry the fish slices, then add the scallions, cooking wine, meat broth, and a pinch of salt. Add the fish maw and pork fat, bring to a boil, stir in the MSG, drizzle with sesame oil, transfer to a soup bowl, and garnish with the minced cooked ham, minced scallions, and white pepper before serving.
