【Cantonese Cuisine】Fish Maw, Cordyceps Flower, and Shark Fin Soup

Taste: Light; Cooking Method: Stewing; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking 【Cantonese Cuisine】Fish Maw, Cordyceps Flower, and Shark Fin Soup

Fish Maw 3 pieces, Cordyceps Flower 30g, Shark Fin 2 pieces, Pork Bones 250g, Ginger 3 pieces. Serves 3-4 people.

Soak and rinse the Shark Fin, Fish Maw, and Cordyceps Flower to remove any impurities. Remove impurities from the base of the Cordyceps Flower.

Add cleaned Cordyceps Flower, Shark Fin, Fish Maw, Pork Bones, and Ginger slices to 2500ml (about 12 bowls) of water.

Bring all ingredients to a boil in a soup pot. Skim off any foam before it boils. This will result in a clearer soup.

Boil on high heat for about 10 minutes, then reduce to low heat and simmer for 2 hours.

Good quality Fish Maw will not fall apart during cooking.

Choose Fish Maw with thickness. For regular soup, there is no need to soak the Fish Maw overnight, just a quick soak to easily clean off any dust adhering to the gel.

This moderate thickness, about the length of a pen, costs around 50 yuan per 50 grams. It results in a very good texture when cooked.