Fish maw soup


  • fish maw
  • fructus amomi
  • ginger
  • cooking wine
  • soy sauce
  • salt
  • oil


Step 1:

Rinse the fish maw, put it in a basin, pour in an appropriate amount of water, add some salt, soak it for about 10 minutes, and then take it out. Flatten the fructus amomi and press it into the water for later use.

Step 2:

Set up a pot to boil water, pour in two spoons of cooking wine and put a few slices of sliced ginger. After the water boils, put in the fish maw. After cooking for about 3 minutes, remove it and rinse it with water to control the moisture.

Step 3:

Heat the oil in a pot, wait for the oil temperature to rise to 7 and mature, put in the fish maw, turn on the fire and stir well, and shovel out after the surface of the fish maw is slightly browned.

Step 4:

Add water to the pot, add an appropriate amount of spring amomum, then add the lid, wait for the water to boil over high heat, then put in the fish maw, wait for the water in the pot to boil again, then change to medium heat, and continue to cook for 5 minutes. Finally Add a proper amount of light soy sauce and salt to taste and serve.


Fish maw must be paired with Chun Amomi. fructus amomi is pungent in taste and warm in nature, and has the effect of invigorating the breath and invigorating the stomach and invigorating the spleen.

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