Sesame Fish Maw

Sesame Fish Maw

　　Sesame Fish Maw

Ingredients:

    300g oil-expanded fish maw (wet), 100g winter bamboo shoots, 10g dried shrimp, 50g soaked winter mushrooms, 25g sesame paste, 10g cooking wine, 5g MSG, 7g salt, 500g cooking oil (50g used), 30g wet starch, 350g broth, 10g chopped scallions and ginger.

Method:

    (1) Wash the expanded fish maw, cut into 5cm-long and 1cm-wide pieces, blanch in boiling water with cooking wine, then remove. Use a knife to cut winter bamboo shoots into slices, remove stems from winter mushrooms, wash off sand. Place sliced meat in a bowl, mix with some cooking wine, salt, MSG, and wet starch to marinate.

    (2) Heat a wok with cooking oil. When the oil is 60% hot, add the marinated meat slices and stir-fry until cooked, then remove. Leave a little oil in the wok, first sauté chopped scallions and ginger until fragrant, then add fish maw, bamboo shoot slices, and winter mushrooms, stir-fry until aromatic. Add cooking wine, broth, MSG, and salt, simmer for about 7 minutes, then add the meat slices. Quickly thicken with wet starch, drizzle with lard. Then dilute the sesame paste with water and slowly pour it in while stirring until well combined. Once it comes to a boil, remove from the wok and serve on a plate.

Features:

    Fragrant, rich in flavor, soft and smooth in texture.