Lion Head Fish Maw Soup
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Lion Head Fish Maw Soup

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Level

moderate

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Cooking

10 min

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Preparation

25 min

Ingredients

Servings

8
Fish Maw Soup
2 cans
Pork Belly
minced
300 g
Nai Bai
12
Fresh Shitake mushroom
diced
3
Bamboo Shoot
diced
3
Tau Kwa
chopped
14
Mei Cai
diced
1 tbsp
Dong Cai
rinsed and chopped finely
1 tbsp
White Onion
diced
12
Wolfberries
1 tbsp
Chinese Cooking Wine
1 tbsp
Sesame Oil
12 tsp
Corn Flour
1 tbsp
Salt
12 tsp
Sugar
12 tsp
Water
200 ml

How to cook

Start cooking

  • Mix pork belly, Shitake mushrooms, bamboo shoots, white onions, tau kwa, dong cai, mei cai, salt, sugar and corn flour together well.
  • Form into a ball (50g each) and set aside.
  • Bring the fish maw soup to a boil, then add in the meatballs piece by piece.
  • Simmer the meatballs over slow heat till cooked.
  • Add in wolfberries and Chinese cooking wine.
  • Blanch the Nai Bai over boiling water and arrange it on a deep dish.
  • Pour the meatballs and the fish maw soup over it. Serve hot.
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