Cooking method:
Thaw the fish maw in the refrigerator overnight. Prior to preparing, allow to thaw at room temperature for 15-30 minutes. Spread evenly onto a large plate. In a steamer or large pot, bring water to a rapid bowl. Place the plated fish maw and steam for 10 minutes.
Ingredients:
Fish maw, chicken, Chinese dried mushrooms, salt, chicken powder, sugar, pepper
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