Fish Maw & Pork Soup
- 250gs Pork Scotch cut, or pork tail bone
- 75g dried fish maw
- 3 -5 big dried mushroom
- 1 piece dried whelk
- 3 pieces honey jujube
- Small handful of dried gojiberries
- 1 clove of ginger, sliced
- Prepare the fish maw overnight as instructions on website.
- Then soak mushroom, whelk, and honey jujube in water for a minimum of 30 minutes. Squeeze out excess water from mushrooms.
- This is a crucial step to prepare Chinese soups involving meat. This is to remove any unpleasant bloody odours and the unsightly brown film that arises from the meat. In a small saucepot, add pork and a couple slices of ginger and fill with water. Bring to boiling, until the outer sides of the meat have turned white and the bones (if any) have ceased bleeding, 3-4 minutes.
- Remove the pork and give it a quick rinse under the tap.
- Now, add fish maw and the pork, remaining ginger slices, and the rest of the ingredients to a large pot. Fill with 8 cups of water. Cover pot and bring to boil, then lower heat to a simmer for 2 hours.
- The soup should appear brown and send off a lovely aroma that smells of the fresh ocean, and luxury and fortunate.
- Serve in bowls and season with salt to taste.
- The pork is meltingly tender, the fish maw is delicious after absorbing the ingredients flavours.