Fish Maw and Corn Soup 粟米魚肚羹

Ingredients (for 4):

• Fish maw - 50 g
• Creamy corn - 1 pack
• Pork - 150 g
• Egg - 2
• Ginger - 3 slices
• Spring onion - 2 sprigs
• Chicken broth - 1.5 cups
• Water - 0.5 cup
• Salt - 1 tsp
• Corn starch - 1/2 tsp + 1 tsp
• White pepper powder - 1/4 tsp
• Sesame oil - 1/2 tsp

Procedures:

1. Boil ginger and spring onion in a pot of water for 5 minutes.

2. Add fish maw after washing, bring to a boil, then cover and turn off the heat. Allow to simmer for 10 minutes.

3. Rinse fish maw with cold water, squeeze out excess water and cut into bite size.

4. Mince the pork.

5. Marinate the pork with salt, corn starch and white pepper powder.

6. Beat the eggs thoroughly.

7. Boil chicken broth in a pot.

8. Add the minced pork, separate the meat with chopsticks to prevent forming into lumps.

9. Add creamy corn and water to the broth, bringing it to a boil. 

10. Add fish maw and cook for about 3 minute.

11. Flavor with salt, and then mix a teaspoon of corn starch with some water to thicken the soup.

12. Add the beaten eggs slowly into the pot and stir gently with chopsticks in one direction.