Main Ingredients:
Fish Maw: 2 pieces; Pure Milk: 3 bottles.
Auxiliary Ingredients:
White Lotus Seeds: Appropriate amount; Peach Gum: Appropriate amount; Soapberry Rice: Appropriate amount.
Taste: Milky; Cooking Method: Stewed; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Milk Stewed Fish Maw
Soak the fish maw in advance for one day. Soaking method: Wash the fish maw first, then soak it in water for 2-3 centimeters. Wash the soaked fish maw again, blanch it in hot water with a little ginger to remove the fishy smell, and then remove it after 5 minutes. After multiple washes, cut it into appropriate sizes for stewing.
Soak the peach gum and soapberry rice in water in the morning and cook them in the evening. Wash the peach gum several times to prevent wood chips.
Take a stewing pot and put all the ingredients (fish maw, peach gum, lotus seeds, pure milk, appropriate amount of rock sugar) into the pot.
Stew over water for 1.5-2 hours! Half an hour before serving, you can add a little condensed milk for a more fragrant taste!
