Lion Head Fish Maw Soup

Name: Lion Head Fish Maw Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Cuisine: Chinese New Year
Ingredients: 2 cans Fish Maw Soup; 300 g Pork Belly; 12 Nai Bai; 3 Fresh Shitake mushroom; 3 Bamboo Shoot; 1/4 Tau Kwa; 1 Tbsp Mei Cai; 1 Tbsp Dong Cai; 1/2 White Onion; 1 Tbsp Wolfberries; 1 Tbsp Chinese Cooking Wine; 1/2 tsp Sesame Oil; 1 Tbsp Corn Flour; 1/2 tsp Salt; 1/2 tsp Sugar; 200 ml Water

Gathering more reviews

Rate this recipe

Level

moderate

Cooking

10 min

Preparation

25 min

Ingredients

Servings

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	¹⁄₄
Mei Cai diced	1 tbsp
Dong Cai rinsed and chopped finely	1 tbsp
White Onion diced	¹⁄₂
Wolfberries	1 tbsp
Chinese Cooking Wine	1 tbsp
Sesame Oil	¹⁄₂ tsp
Corn Flour	1 tbsp
Salt	¹⁄₂ tsp
Sugar	¹⁄₂ 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.

Tried this recipe? Rate it!

Shop ingredients