Ham-braised fish maw

Ham-braised fish maw

　　Ham-braised fish maw

　　Ham-braised fish maw; Ingredients: fish maw

　　130g, 25g Jinhua ham, 40g vegetable heart, 1g salt, 1g sugar, 2ml cooking wine, 0.2g pepper, 1g starch, 15g vegetable oil, 3g ginger, 50g broth.

　　Preparation: 1. Wash the fish maw in warm water and cut it into slices about 3 cm thick. Slice the Jinhua ham into pieces approximately 3 cm long and 2 cm wide, steam until cooked through, and set aside. Wash the vegetable heart and set aside. 2. Blanch the fish maw in boiling water, then blanch it again in water with scallions, ginger, and cooking wine. 3. Heat oil in a pan, sauté scallions and ginger, add broth, cooking wine, salt, and MSG, then add the fish maw. Cook until the fish maw is tender and well done, adjust the seasoning, and transfer to a serving plate. 4. Simmer the vegetable heart until tender and arrange it on top of the fish maw, then place the steamed ham slices on top. 5. Pour the thickened sauce over the dish to finish. Flavor profile:

　　White and shiny in color, salty and savory in taste, the fish maw is soft and glutinous, the ham is fragrant and tender, and the vegetable heart is fresh and crisp.