Fish Maw Congee (海味羹)

Fish Maw Congee

Ingredient

A
-> 30 gm shark fin
-> Sufficient crab roe
-> 5 agar-agar strips
-> 1 tsp soya sauce

B
-> 50 gm yu bao (fish maw, cut into thin strips)
-> 50 gm hua jiao (cut into thin strips)
-> 50 gm zhu ti jin (cut into thin strips)
-> 100 gm crab claws

Condiment
-> 0.5 tsp chicken stock
-> 0.5 tsp salt
-> 2 tbsp concentrated chicken stock

Method
-> Deep fry yu biao till swell, remove from wok and soak in water till soft, put aside
-> Put hua jiao and zhu ti jin into boiling water and boil till both swell and soft
-> Remove from pot and clean, put aside
-> Soak agak-agak strips till soft, blanch in hot water, drain dry and keep aside
-> Saute soya sauce till fragrant, add in 2 bowls of water
-> Add in A, bring to boil
-> Add in condiments and stir well, put in shark fin and agar-agar
-> When boil, thicken the gravy with starch
-> Then add in egg white and stir well
-> Sprinkle crab roe on top




海味羹

材料

A
-> 30克鱼翅
-> 蟹黄适量
-> 蛋白一粒
-> 5条条状燕菜(切段)
-> 1茶匙酱油

B
-> 50克鱼鳔（切成细条）
-> 50克花胶（切成细条）
-> 50克猪啼筋（切成细条）
-> 100克鲜蟹肉

调味料
-> 0.5茶匙鸡精粉
-> 0.5茶匙盐
-> 2汤匙浓缩鸡汤

做法

-> 将鱼鳔放入热油中油炸至发，然后浸泡在水中至软，捞起备用
-> 将花胶和猪啼筋放入滚水中慢火煮至涨发和柔软，捞起用清水洗净备用
-> 燕菜条浸泡至软，烫至软滑，捞起备用
-> 酱油爆香后加入2碗半汤水煮滚，倒入B煮开
-> 加入调味料拌匀，加入鱼翅和燕菜煮滚
-> 勾芡至浓稠，加入蛋白搅拌成蛋花，洒上蟹黄即可