Colorful Fried Australian Cod Fish Maw (Serves 3-4)

1/2 each of the three-color peppers ( seeded and shredded ), 1 black fungus ( soaked and shredded ), 1/2 carrot ( shredded ), 150g Australian cod fish maw ( shredded ), 50g chicken broth 3 slices ginger , 2 tbsp minced garlic , 2 tbsp minced shallot , 1 tbsp oil , 2 stalks shallot ( cut into sections ), seasoning: a little pepper/salt

1. Foam fish maw in advance; put water and sliced ​​ginger in a pot and bring to a boil, add three-color shredded pepper, shredded fungus, enoki mushroom, shredded carrot, etc., and blanch for 30 seconds to 1 minute), remove and rinse with frozen water Cold river, drain and set aside.
2. Heat oil in a wok, sauté the chopped shallots and garlic over medium heat until fragrant, add ( 1 ) and stir well, then add shredded fish maw, add a little chicken stock and cook for 1 minute.
3. Finally, add seasoning and stir well.

Nutrition Archives <br>Fish maw can nourish the kidney and essence, nourish the tendons, strengthen the kidney and cultivate essence, and can treat kidney deficiency, slippery essence and postpartum (postpartum food) wind spasm.
High-vitamin and high-fiber colored peppers are fried together, which is nutritious and in line with a balanced diet.
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