Abalone and Fish Maw Chicken Soup

Abalone is a familiar seafood food. Abalone is very rich in nutrients, and adding some other ingredients to abalone is beneficial to people's health. Fish maw is a substance that can whiten and beautify people's skin. Abalone and fish maw can be used together to make some beauty and health soup. So how to make abalone and fish maw chicken soup?

Material:

A: Seafood ingredients

Dried fish maw – 2 or 3 pieces (about 80-120 grams)

Dried abalone slices - 2 slices (palm-sized, can be soaked in cold water and then stewed

Dried snail slices – 4 pieces (you can soak them in cold water, blanch them, and then stew them to make them swell and become bigger)

Dried scallops – 1 handful

B: Other ingredients

Longan flesh - 1 handful

Wolfberry: 10-20 grams

Japanese flower mushrooms: 3-4 pieces (soaked in cold water for a while)

Chicken – 1 (about 1350g)

Pork belly - 300g

practice:

A: Soaked seafood

1. Wash all seafood ingredients with water; prepare two oil-free pots and boil water for later use.

2. After the water boils, put the fish maw into a completely oil-free pot and cook over medium-high heat for 5 minutes. Remove from the heat and rinse again with clean water. The conch slices can be blanched with ginger water.

3. After another pot of water boils, add all the seafood ingredients. When the water boils again, turn off the heat immediately. Do not open the lid and simmer for more than 12 hours.

4. Wash the soaked fish maw, clean the yellow dirt inside, cut into large pieces for later use; keep the soaking water for later use (the water contains colloid and feels sticky, so don't waste it)

Note:

1. The pot used to soak fish maw must be large, thick, contain plenty of water, and be completely free of oil so that the fish maw can be fully immersed and expanded.

2. Generally, fish maw is soaked the night before and can be cooked the next day.

3. The size and thickness of fish maw will affect the soaking time: As shown in the photo, fish maw (there are about 12 to 14 fish maws in 1 jin) usually only needs to be soaked once using this method, but thicker ones will require two steps.

Touch the soaked fish maw with your hand. If it feels hard, you need to cook it again. If it is not hard, you can make soup with it.

How to choose fish maw:

1. It is better to choose fish maw that is yellow and opaque.

2. The darker the yellow, the older it is and the better the effect; opaque means the flesh is thicker and it is of high quality.

B: How to make soup

1. Remove the skin, fat, head, viscera, claws and butt of the chicken, wash and blanch it for later use; remove the fat from the pork buttocks, wash and blanch it for later use;

2. Pour soaking water into a clay pot, add all ingredients (except fish maw) after the water boils, boil over high heat for 10 minutes, then turn to low heat.

3. After 1 hour, add the fish maw that has been cut into large pieces (be careful not to stick to the bottom), bring to a boil over medium-slow heat, then simmer over low heat for 2 hours.

Note: When you buy abalone slices, you can see a layer of white substance on the surface. That is salt. When making soup, the soup is already salty, so there is no need to add salt. If you want to put it, be sure to taste it!

Other:

1. This soup will not have a fishy smell, so it is not recommended to add ginger, and strive to maintain the "original flavor". The conch slices will have a slight fishy smell, so you can blanch them with ginger water in advance.

2. Japanese flower mushrooms are very refreshing and will not become overcooked due to long cooking time. They are very different from Chinese flower mushrooms, so please be careful when choosing the flower mushrooms.