Fish Maw Okra Soup

Overview

Fish Maw Okra Soup, when I created this recipe, I took advantage of the gelatinous consistency of fish maw after refrigeration and the mucilage of okra, and combined the two to make a soup. The nutritional value of this soup goes without saying, and the viscous qualities of the two complement each other, making it very fragrant and nourishing.

Tags

• soup
• egg
• fish maw
• okra
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the main ingredients and ingredients;

   

2. 2 Soak the fish maw one day in advance;

   

3. 3 Cut the soaked fish maw into shreds, put it into a stew pot, add a small piece of ginger, add boiling water (the amount of water should cover the fish maw), and steam it in a pressure cooker for 6 hours. After steaming, cool it and put it in the refrigerator for more than 3 hours, until it becomes gel like in the picture;

   

4. 4 After washing the okra, blanch it in boiling water for 2 minutes to remove the astringent taste;

   

5. 5 Heat a pot, add about 200ml of water, cut the blanched okra into slices, put it into the pot and cook;

   

6. 6 Separate the egg white and egg yolk in advance, leaving the egg yolk;

   

7. 7 Add appropriate amount of sesame oil, pepper and salt before serving.