Hong Kong Style Braised Mushrooms with Fish Maw

Braised Fish Maw with Mushrooms. The sauce is thick but not greasy, coating the ingredients perfectly. The tenderness of the fish maw, the chewiness of the mushrooms, and the umami of the sauce layer upon layer, creating a rich yet harmonious flavor profile. This is a classic example of the "perfect balance" in Cantonese braised dishes. Cantonese elegance, banquet-quality, texture, soft and elastic fish maw, juicy and fragrant mushrooms, health benefits, nourishing yin and beautifying the skin, strengthening the spleen and boosting immunity, rich in collagen, Cantonese tonic.

Ingredients

Steps

Prepare the shiitake mushrooms by rinsing them with cornstarch and water, then soaking them overnight until softened.
Soak shiitake mushrooms with a little cooking oil to make them more elastic. Don't discard the soaking water; reserve it for braising the mushrooms.
Halve the soaked shiitake mushrooms and cut them into small pieces.
Soak the fish maw overnight until it expands.
Blanch the fish maw with ginger, scallions, and cooking wine for 10 minutes. Immediately after blanching, rinse it with cold water.
Wash the fish maw and cut it into small pieces.
Prepare chopped scallions, garlic, and shallots.
Heat a pan and sauté ginger, scallions, garlic, and shallots until fragrant. Add shiitake mushrooms and stir-fry until the moisture evaporates. Add the water used to soak the shiitake mushrooms.
Cover and simmer for 20 minutes.
Open the lid, add oyster sauce, light soy sauce, pepper, and salt, and cook for two minutes. Add the fish maw and simmer for another eight minutes.
Cover and reduce sauce over high heat, then add sesame oil for aroma.
Wash and neatly cut the bok choy. Bring water to a boil in a pot, add a little salt and oil, blanch the bok choy until it is 90% cooked, then turn off the heat.
Finally, arrange the shiitake mushrooms and bok choy on a plate, and place the fish maw on top of the bok choy.
Finally, thicken with cornstarch and drizzle over the sauce.
Serve