Fish maw soup with tiger lily and chinese mushroom
- 1 piece fried fish maw, medium size
- 20 piece dried tiger lily buds (golden needles)
- 4 piece dried chinese mushrooms
- 3 tbsp light soya sauce
- 1 tsp white pepper powder
- 1300 ml water
- 5 tsp starch, dissolved in 5 tablespoons water
- Soak and soften the chinese mushrooms, tiger lily buds and fish maw.
- Trim hard end of tiger lily buds, cut into 1 cm length.
- Trim mushroom stalk, cut mushrooms into thin slices.
- Cut fish maw into tiny bits.
- Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes.
- Add light soya sauce and white pepper powder when water starts boiling.
- Turn off heat and stir in starch water.
- Ready to serve.
fish, chinese mushrooms, light soya sauce, white pepper, water, starch
Taken from cookpad.com/us/recipes/343321-fish-maw-soup-with-tiger-lily-and-chinese-mushroom (may not work)