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Stir-fried Fish Maw with Gu Tian Fungus and Featured Fungus

(Provided by HKJEBN)

Ingredient (Serves 3-4)

Fish Maws 75g (about 2 pieces)

Gu Tian Fungus 20g (about 1 piece)

Featured Fungus 12g (about 10 pieces)

Celery 150g (about 1 stalk)


Chicken Soup 200ml (about 1 bowl)

Oyster Sauce 1 tablespoon

Chicken Powder 1 teaspoon

White Pepper Some


1.Soak the fish maws in water, rinse thoroughly and cut them into pieces; blanch the pieces in water with ginger and spring onion for later use;

2.Soak the Gu Tian fungus and featured fungus until soft, tear them into pieces for later use;

3.Remove the root and leaves of the celery, rinse thoroughly and cut it into sections, drain the sections for later use;

4.Heat the wok, add 1 tablespoon of oil, put in the fish maws and fry for a while; add the chicken soup, Gu Tian fungus and featured fungus and stew well;

5.Add the seasonings and stew until the water dried up; put in the celery stems and continue to fry for 1 minute, ladle the dish on the plate and serve.

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