Stuffed Fish Maw with Minced Meat
Ingredients
130g fish maw (blanched)
80g minced pork
2 pcs mushrooms (soaked & diced)
1/2 small carrot (diced)
3 pcs water chestnut (diced)
1.5 tbsp soy sauce
1 tbsp shaoxing wine
Salt & pepper (to taste)
1/3 head cabbage (roughly chopped)
2ltr chicken stock
STEP 1
Cut fish maw into about 2cm rings, set aside.
STEP 2
Mix minced pork, mushrooms, carrots, water chestnuts, soy sauce, shaoxing wine, salt and pepper thoroughly.
STEP 3
Stuff the mixture into the fish maw cavity fully and set them on a dish.
STEP 4
Steam the stuffed fish maw for 10mins on high heat.
STEP 5
Meanwhile boil cabbage leaves in the chicken stock, once the fish maw is steamed, transfer them to the pot of soup and boil a further 10-15mins.