K nown in Cantonese as 'Fa Kau', I made this fish maw soup for our recent Chinese New Year reunion dinner. Fish maw refers to the fish stomach that has been extracted, cleaned and sundried and is only sold in dried form and needs to be reconstituted before cooking. After cooking, the texture resembles somewhat like the sea cucumber as it's slippery and gelatinous with a mild fishy and rather bland taste.
Read on for the Recipe
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