Description
A luxurious and comforting soup with a clear, collagen-rich broth, tender fish maw, crisp bamboo shoots, and sweet goji berries.
Ingredients
- 1 cup dried fish maw
- 4 cups pork neck bones or chicken carcass
- 2 cups bamboo shoots, blanched
- 1/4 cup goji berries
- Salt to taste
- White pepper to taste
- Water for soaking and cooking
Instructions
- Soak dried fish maw in cool to warm water for 12–24 hours, changing water once or twice.
- Blanch the fish maw in boiling water for 30–60 seconds, then rinse to remove scum.
- Make a clear stock with bones; bring to a boil, skim for 5–10 minutes, then lower to a gentle simmer for 1–1.5 hours.
- Add blanched bamboo shoots and simmer for an additional 10–15 minutes.
- Add goji berries in the last 3–5 minutes so they soften but keep color.
- Season the soup with salt and white pepper to taste and serve hot.
Notes
For best results, soak fish maw thoroughly and maintain a low simmer for a clear broth.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese