Ingredients (for 4):
- Fish maw - 2 pieces
- Ginger wine - 1 tbsp
- Conpoy - 4
- Shiitake mushroom - 4
- Dried mandarin peel - 1 corner
- Roasted duck - 200g
- Bamboo shoot - 3/4 cup
- Chicken stock - 4 cup
- Shredded ginger - 1 tbsp
- Garlic chives - 150g
- Tapioca starch - 3 tbsp
- Water - 2 tbsp
- Soy sauce - 1 tbsp
- White pepper powder - 1/8 tsp
- Sesame oil - 2 tsp
Procedures:
1. Soak the fish maw overnight, and then put in boiling water to cook for 5 minutes. Turn off the heat and let it cool down. Then put in cold water to soak overnight. Repeat for one more time.
2. Soak the conpoy in water until softened.
3. Soak the shiitake mushroom in water until softened.
4. Soak the dried mandarin peel in hot water until softened.
5. Grate the peeled ginger and squeeze the juice out. Add a tablespoon of rice wine to mix the ginger wine.
6. Heat the pan and then pour in the ginger wine, and cook the fish maw in it briefly to remove the fishy taste.
7. Break the conpoy to shreds. Retain the soaking water.
8. Cut the shiitake mushroom into shreds. Retain the soaking water.
9. Cut the mandarin peel into fine shreds.
10. Cut the fish maw into strips of 4cm long and 1/2cm wide.
11. Cut the ginger into shreds.
12. Cut the garlic chives into sections of 2cm long.
13. Remove the skin, bone and fat of the roasted duck, then cut into shreds.
14. Heat up the chicken stock with conpoy (and soaking water) plus shiitake mushroom (plus soaking water).
15. Add the shredded mandarin peel, continue to cook for 10 minutes under medium heat.
16. Add shredded ginger, shredded bamboo shoot, fish maw strips, and roasted duck shreds in. Bring to boiling.
17. Mix the tapioca starch with water.
18. Add into the soup while continue to stir, to thicken the soup.
19. Add soy sauce in, mix well. Then season with white pepper powder.
20. Add the garlic chives in, and then add sesame oil. Stir well.
21. Serve.
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