Grilled fish maw
Overview
Fish maw is also called fish maw or fish bubble, which is the white bubble filled with gas in the belly of the fish. I have never cooked it at home before, but I order a few portions every time I have barbecue. I really like its very special texture and taste. The fish maw has a crispy texture and is extremely fragrant after being grilled. The main reason is that this product is not easy to buy. In terms of nutrition, it is still very good. It contains a large amount of collagen and a large amount of vitamins. It is a good nourishing product. When I went to buy shrimps, the fish were being killed in the store. When I asked about the whereabouts of the fish bubbles, the boss said that if you like it, you can pick some up and eat them back. So this fish bubble was given to me by the fish shop owner. Dried fish maw is also available, but the cooking method is different. Ingredients: Fish maw Ingredients: Carrots, green onions, ginger, garlic, coriander Seasonings: Thirteen spice salt, soy sauce, sugar, Zhongjing mushroom sauce, star anise pepper Method:
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Ingredients
Steps
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Material diagram. When cleaning the fish bladder, first cut it, then use salt, scratch and rub it to wash it. After washing, it will be very clean and there will be no fishy smell.
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Blanch the fish maw with onion and ginger.
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Blanch the fish maw and cut the ingredients.
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Two spices are used, star anise and Sichuan peppercorns, but the amounts are very small. Just add a dozen star anise and a dozen Sichuan peppercorns.
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Pour oil into the wok and stir-fry the onions, ginger and garlic.
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Stir-fry the next spoonful of mushroom sauce until fragrant.
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Add fish dip and carrot cubes, add dark soy sauce and salt
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Bring to a boil over high heat, turn to low heat and simmer until cooked, pour a little light soy sauce and sugar, remove from the pot and add chopped coriander.
