Best Recipes

STIR FRY FISH MAW
Ingredients:	Seasoning:
4 eggs 1 oz fried fish maw A slice ginger 1 stalk spring onion 2 stalks parsley	1/3 tsp salt Dash of sesame oil Pinch of pepper 1/4 tsp sugar 1 tsp light soy 1/2 tsp chicken powder

Method:
1.	Soak fried fish maw in cold water for an hour. Squeeze out excess water.
2.	Boil 3 cups of water with a slice ginger and 2 stalks spring onion. Add fried fish maw and cook for 5 minutes. Squeeze out excess water with a wet towel when fried fish maw is cool. Mince, add seasoning, 1 tbsp cornflour and mix well.
3.	Whisk eggs with 1 tbsp oil. Add fried fish maw and whisk again.
4.	Stir fry egg and fried fish maw with 4 tbsp oil. Garnish with parsley.
*	Good for tranquilization and relieves dryness.

STEW SEA CUCUMBER WITH DRIED PLAICE

Seasoning:

1/2 cup water
1 slice cinnamon
1 star anise
1/2 tsp sugar
1/4 tsp salt

Sauce:

1 tsp cornflour
2 tbsp water
1 tsp dark soy
1 tsp light soy

Ingredients:

1 lb presoaked sea cucumber
2/5 oz conpoy
1 dried plaice
1/2 tbsp reddish bean paste
1 tsp mashed garlic
A slice ginger
1 stalk spring onion
Few slices carrot

Method:
1.	Wash conpoy and soak in water. Then tear into thin stripes.
2.	Remove bones and skin of plaice, then shallow fry until it turns crispy. Cut into small pieces when cool.
3.	Mix reddish bean paste and mashed garlic with 2 tbsp water.
4.	Wash and slice sea cucumber.
5.	Saute ginger and spring onion with 1 tbsp oil. Add 3 cups of water and 1/2 tbsp wine. Bring to boil, then add sea cucumber to cook for 5 minutes. Take out and drain.
6.	Saute sea cucumber with 2 tbsp oil. Add reddish bean paste and mashed garlic. Stir fry for a while and add conpoy, plaice, seasoning and carrot. Cook for 15 minutes. Discard cinnamon and star anise. Stir in sauce and dish up.
*	Sea cucumber is nutritions and good for the kidney.

SAN-YU WITH STRAW MUSHROOM

Ingredients:

1 San-yu (about 1 lb)
2/3 oz dried straw mushroom
6 red dates (stones removed)
2 oz preserved salted vegetable
Few slices ginger
2 stalks sectioned spring onion
1 tsp mashed garlic
1/6 dried tangerine peel (soaked and shredded)

Seasoning (1):

Pinch of pepper
1 tsp cornflour

Seasoning (2):

1 tsp wine
1/2 tsp light soy
1/2 tsp dark soy
1/2 tbsp oyster sauce
3/4 tsp sugar
1/4 tsp salt
1 cup water

Sauce:

1 tsp cornflour
2 tbsp water

Method:
1.	Soak thraw mushroom and slice off stern end. Put it into boiling water to cook for 2 minutes. Drain.
2	Cut preserved salted vegetable into thin slices and soak for 5 minutes to remove saltiness.
3.	Scale, gut, wash and wipe dry San-yu. Rub pepper on both outside and inside of fish. then rub cornflour over the skin.
4.	Stir fry San-yu with 2 tbsp oil until both sides turn brown.
5.	Saute ginger and straw mushroom with 2 tbsp oil. Add mashed garlic and preserved salted vegetable. Stir fry for a while and put in seasoning (2), red dates and tangerine peel. Bring to boil and add San-yu. Cook for 12 minutes and stir in sauce. Add spring onion., Mix well and dish up.