Abalone Fish Maw Chicken
Overview
In the current era of increasing pursuit of health-preserving food and supplements, in addition to the mouth-watering color and fragrance of the delicacies that become popular on the Internet, netizens have also begun to value the edible value of the delicacies. Just like the fish maw chicken that has been highly praised in recent years, it is really delicious if it is delicious, and it is really good for the skin if it is good for the skin. Fish maw has the reputation of marine ginseng. Being comparable to ginseng shows its high nutritional value. However, for foodies who love gourmet food, perhaps we care more about the stickiness, delicateness and softness of fish maw, which is often referred to as collagen! I just feel bad that my wallet can’t bear the temptation of indulgence when I’m away from home, so why not try making it yourself at home!
Tags
Ingredients
Steps
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Soak the fish maw in water overnight. After soaking, cook the fish maw for 5 minutes to make it slightly curled and white. Add the ginger slices and turn off the heat and wait for it to cool naturally.
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Remove the shells and internal organs from the abalone and remove the meat. Wash the cutting knife and set aside.
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Wash the old hens and cut them into pieces, blanch them in boiling water and drain them.
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Heat oil in a pot, add chicken and ginger slices, stir-fry until the surface is golden brown, then transfer to a casserole, add water and simmer for 1.5 hours.
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Add the cut fish maw, abalone, red dates, and ginger slices and simmer for 30 minutes.
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Peel and slice the pumpkin, steam it, add 200ML water, and beat into a fine pumpkin pulp. Pour in the beaten pumpkin pulp and appropriate amount of water.
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Cover, lower heat and simmer for 10 minutes, add wolfberry and salt to taste, continue simmering for 10 minutes and then remove from the pot.
