- Sand-blasted fish maw - 8 pieces
- Oil - 2 tsp
- Ginger - 30 g
- Shallot - 2 pieces
- Chicken stock - 4.5 cups
- Chinese ham - 30 g
- Blue sea crab - 2 pieces
- White pepper powder - dashes
- Salt - dashes
- Egg - 1
- Chicken stock - 0.5 cup
- Corn starch - 2 tbsp
- Salt - dashes
- Sugar - 0.5 tsp
- White pepper powder - 0.125 tsp
- Sesame oil - 1 tsp
Procedures:
1. Soak the fish maw in water for overnight to ensure it is well-hydrated.
2. Cut the fish maw into strips of 2 cm wide. Then cut into square-shaped pieces.
3. Blanch the fish maw in boiling water for a while. Then drip dry.
4. Steam the blue sea crab and then remove the meat.
5. Season the crab meat with a bit of salt and white pepper powder.
6. Cut about 2 tbsp of Chinese ham to prepare for the sprinkle.
7. Place the remaining of the Chinese ham in a bowl with 0.5 cup of chicken stock, then steam to prepare a ham extract.
8. Heat a pot with oil, then put the ginger and shallot in.
9. When it is fragrant, remove the ginger and shallot.
10. Put the fish maw in, and stir-fry. Sprinkle with some Chinese yellow wine.
11. Soak the fish maw with 0.5 cup of chicken stock, cook for a while, then remove the fish maw for later use.
12. Clean the pot, then put the remaining chicken stock in, and put the ham sprinkle in, saving a little bit for decoration at the end.
13. Bring the soup to a boil, then put the fish maw and ham extract in. When it boils turn the heat to low and allow it to cook for 15 minutes.
14. Mix the thickening, including chicken stock, corn starch, salt, sugar, white pepper powder and sesame oil.
15. Pour in the thickening while constantly stirring the soup.
16. Add the crab meat and allow to continue to cook for about 5 minutes.
17. Pour in the egg white while constantly stirring the soup.
18. Serve with some ham sprinkles on top.
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