Wineshark Home Cooking - 53. Three Shreds with Fish Maw

Ingredients (for 4):

• Fish maw - 1 (around 75g)
• Ginger - 30g (in slices)
• Spring onion - 4
• Chinese yellow wine - 1/4 cup
• Shiitake - 4
• Pork collar steak - 150g
• Chinese ham - 60g
• Oil - 1 tbsp + 4 tsp
• Stock - 1/2 cup + 1/2 cup
• Oyster sauce - 2 tsp
• Soy sauce - 1 tsp
• Sugar - 1/4 tsp
• Salt- dashes
• Soy sauce - 1 tsp
• Chinese yellow wine - 1 tsp
• White pepper powder - dashes
• Sugar - 1/2 tsp
• Salt - 1/8 tsp
• Corn starch - 1/2 tsp
• Sesame oil - 1/2 tsp

Procedures:

1. Clean a tray and soak the fish maw overnight.

2. Heat a pot and put the fish maw in, then cook until the water boils. Turn off the heat and cover with lid to allow the water to cool down. Then replace with clean water and repeat the step again.

3. Remove any dirty parts of the fish maw, then cut into strips of 1cm wide.

4. Heat a pot of water and add half the ginger and all the spring onion, Chinese yellow wine, and fish maw to cook for a while. Then remove the fish maw and put under running water. 

5. Soak the shiitake and remove the stem, then cut into strips. Retain the water used to soak the shiitake.

6. Cut the pork collar steak into strips of 3mm wide, then marinate with soy sauce, Chinese yellow wine, sugar, salt, white pepper powder, corn starch and sesame oil. 

7. Cut the Chinese ham into the same size.

8. Heat a pan on medium heat, add a tbsp of oil upon red heat, then put the remaining of ginger slices in. Add the fish maw afterwards and continually stir-fry. Turn to low heat.

9. Add oyster sauce, mix well, then add 1/2 cup of stock and the water used to soak the shiitake, then add soy sauce and simmer for 4-5 minutes. Remove the fish maw.

10. Clean the pan and turn to medium heat, adding 2 tsp of oil, and saute the shiitake. Season with some salt and sugar. 

11. Add 2 tsp of oil, saute the pork collar until golden, stirring well in the process. Add back the shiitake and add 1/2 cup of stock until the sauce is absorbed.

12. Add the Chinese ham and fish maw back and stir well.