Fish maw soup
3 people made this
About this recipe:
This is a delicious clear soup that is served at dinner.
2 cloves garlic, flattened
50g dried fish maw, soaked until soft, cut into 2 cm pieces
½ Chinese cabbage, cut into 3-4 cm thick strips
75g minced pork
10 fish balls
10 quail eggs, hardboiled, peeled
a pinch of salt
a dash of pepper
1 egg, beaten
- In a large pot, pour in the water, and allow it to boil under high heat.
- Add in the garlic, fish maw and cabbage and allow it to boil slightly under low heat for 10 minutes.
- Add in the minced pork, fish balls, quail eggs, salt and pepper. Stir well and allow it to continue to cook for 10 minutes.
- Add the egg and stir to break it up into slivers. Turn off heat. Serve.
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