Fish maw with scallops

Method of dried scallops and fish maw:

Raw materials for making dried scallops and fish maw:

100 g scallops, 350 g fish maw, 1500 g hen, 500 g duck, 10 g Sugar, 10 g salt, 25 g cooking wine, 25 g scallion, 5 g starch, 15 g ginger, 5 g pepper, 15 g sesame (baked).

Processing steps of scallop and fish maw:

The way to make fish maw with water is: put the fish maw into a boiling water pot, boil it, leave the fire, simmer for 5 or 6 hours, take it out, put in warm water, scrape the dirt on the surface of the fish maw, and then soak it in cold water for standby. Before use, change the knife to shape, put it into boiling water and boil it slightly, then rinse it with cold water. Generally, high-quality belly can be watered.

1. Put the dried fish maw in a 5kg boiling water pot, boil it, leave the fire for 13 hours, take it out and wash it twice with cold water.

2. Cook chicken, duck, scallion and ginger over low heat to make 1kg soup. Chicken and duck are used for other purposes.

3. Cut the fish tripe into 3cm square pieces and cook it once with 500ml chicken and duck clear soup.

4. Remove the tendons of scallops, wash them, add 150 ml chicken and duck soup, steam for 2 hours, and scratch them.

5. Put the chicken and duck into the double ear pot, and then put them in

Characteristics of scallop and fish maw:

The soup is thick and fresh, soft and glutinous, delicious and mellow.

Fish maw with scallops

Dried scallops and Fish Maw is a Korean dish. The main ingredients are dried scallops, dried fish maw and old hens. The ingredients are duck filling, and the seasonings are cooking wine, pepper noodles, edible salt, etc.

essential information

[recipe name] scallop and fish maw

[cuisine] Korea

Raw materials

100g scallops, 350g fish maw, 1500g hen, 500g duck, 10g sugar, 10g salt, 25g cooking wine, 25g scallion, 5g starch, 15g ginger, 5g pepper, 15g sesame (baked)

Production process

The way to make fish maw with water is: put the fish maw into a boiling water pot, boil it, leave the fire, simmer for 5 or 6 hours, take it out, put in warm water, scrape the dirt on the surface of the fish maw, and then soak it in cold water for standby. Before use, change the knife to shape, put it into boiling water and boil it slightly, then rinse it with cold water. Generally, high-quality belly can be watered. 1. Put the dried fish maw in a 5kg boiling water pot, boil it, soak it for 13 hours, take it out and wash it twice with cold water. 2. Boil chicken, duck, scallion and ginger over low heat to make 1kg soup. 3. Cut the fish tripe into 3cm square pieces and marinate it with 500ml chicken duck clear soup at a time. 4. Remove the tendons of scallops and wash them. Add 150ml chicken duck soup and steam for 2 hours 5. Put the chicken and duck steam into a double ear pan, and then put the fish maw. Boil it for 10 minutes. Add seasoning, starch and sesame. Bring to a boil. Put it into a disc. Leave some juice and put it into scallops. Stir well. Sprinkle with pepper flour. Take it out of the pan and pour it on the fish maw.

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