Wong Bok, Abalone, Fish Maw Soup
Ingredients:
- Wong Bok 1 medium size
- *Abalone 1 can (人月牌澳洲鲍鱼)
- *Fish Maw (premium) 2 big pieces
- *Wolfberries a handful
- Red dates (extra large) 10
- Dried mushroom (日本冬菇) 5 to 6
- Dried Scallop (Japanese, medium size) 5 to 6
- Carrot 1 large
- Dried Fig (无花果) 3
- Pork ribs 500g
Method:
1) Pre soaked the dried mushrooms till they are soft to touch
2) Wash, cut the Wong bok, separate the stem and leaves
3) Blanch pork ribs in boiling water. Discard the water.
4) In a new pot of water, add all the ingredients except the * and Wong bok leaves
5) Boil soup for 45 mins and put in thermal pot
(I usually prepare this in the morning and leave it in the thermal pot till evening dinner time. You can also use slow cooker or cook over the stove. This soup is nicer if you braise it longer.)
6) Approx an hour before serving soup, take the inner pot out of the thermal pot and bring to boil over stove.
7) Add Fish maw and Wong bok leaves and bring to boil for about 30 mins or more.
(The fish maw needs to be pre soaked in warm water for about half an hour or more till soft. As I have bought the premium fish maw, it does not have the fishy & oily taste, so I did not blanch it in hot water. When it is soft, wash & cut it into small pieces.)
8) Season with sea salt (if need) & pepper. Add a tsp of Chinese wine if you like it. When soup is ready and boiling, add the abalone slices and wolfberries. Off the fire immediately.
9) Put pot back into thermal pot till ready to serve.
Tips:
Good quality and generous amount of ingredients will make the soup sweet, very sweet.😊
You can use chicken to replace the pork ribs.
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