How to cook fish maw and Chinese cabbage

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make the dish of fish maw and Chinese cabbage.

1.12 Dried pork belly, Chinese cabbage, shallots, chicken broth, salt, white pepper, sugar, rice wine, MSG, cooking oil, and starch.

2.21 Wash the choy sum. If it is too long, cut it in the middle and set aside.

3.1 Place the fish maw on the glass turntable in the microwave.

4.2 Cut the green onions into two pieces and set aside.

5.1 When the fish belly is fully expanded, take it out immediately. It’s that simple, haha.

6.2 Close the furnace door and heat on high for 1-2 minutes. You can observe through the furnace door that it will begin to expand rapidly when exposed to heat.

7.1 Place a plate of suitable size on top to prevent it from floating on the water, so that it will soften faster.

8.2 Put the expanded fish belly into a basin and soak it in warm water.

9. Pour a little cooking oil into a wok, add scallion segments and stir-fry over low heat. When the scallions turn slightly yellow, add appropriate amount of water and bring to a boil.

10. Take out the soaked fish belly, drain the water, cut it into pieces of appropriate size with a knife and rinse it with clean water.

11. Boil the shallots in the pot for 1 minute and then remove them.

12. Add the fish and add appropriate amount of chicken sauce.

13. Add pepper powder, rice wine and a little white sugar to the pot to enhance the flavor.

14. Finally, thicken the sauce with water starch. After the sauce is gelatinized, keep it warm for later use.

15. Pour boiling water into another pot, add a little scallion oil, salt, sugar, MSG and pepper and bring to a boil.

16. After the water boils, pour in the choy sum and blanch it.

17. After the choy sum is cooked, remove it and place it on a plate.

18. Pour the cooked fish maw on the cabbage, garnish lightly and serve.

Your comprehension ability is extraordinary, so with the specific method of cooking braised fish maw and Chinese cabbage, you will definitely be able to do it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.