Fried egg with fish maw

Overview

Cantonese people like to cook soup. Generally, they do not eat any soup base, such as lean meat, chicken, pork bones and medicinal materials, with the exception of some particularly expensive soup ingredients, such as fish maw. The fish maw after simmering in the soup is like fatty pork, slippery and not very good in taste. Fish maw has no flavor in the first place, and it is a pity to throw it away after stewing it in soup. But when it is made into scrambled eggs, it has the aroma of egg and green onion, and it is super different. After the gorgeous transformation, this deep-sea collagen has a second life!

Tags

• hot dishes
• egg
• fish maw
• onions
• oyster sauce
• salt

Ingredients

Steps

1. 1 Cut the fish maw into cubes, dice the green onions, beat the eggs to prepare the egg liquid, and add appropriate amount of salt and oyster sauce to the egg liquid to taste.

   

2. 2 Heat oil in a pan

   

3. 3 First fry the fish maw to dry out the water

   

4. 4 Keep the fire high, put the egg liquid and green onions together, and it will condense like this in about half a minute. Stir fry for about half a minute until the eggs are fully cooked and remove from the pan.

   

5. 5 Finished product