Japan Dried Scallop

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  • Regular price RM26.50
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Net weight: 100g/ Bag

Cooking methods:

  1. Generally, the maw is soaked in cold water overnight.
  2. Put the fish maw in boiling water for about 20 minutes, turn off the heat, and bake until the water is warm. Take out and soak in cold water, and change the water every day (do not get fatty oil).
  3. Flower gum is a very heavy substance and is easy to scorch the bottom. It is advisable to use bamboo silk as a base to prevent burning.
  4. When cooking, use ginger, spring onion, oil, salt, shochu to make a wok, add water, wait for the water to boil, put the flower gum in boiling water and boil, about 15 minutes to remove the fishy smell.
  5. The maw will gradually melt after a long time in boiling.
  6. To make the fish maw delicious, boil the soup first, then add the flower maw for about 20 minutes.

Dishes:

  • Stewed Chicken with Cordyceps Flower Maw
  • Fish Maw Pork Ribs Soup
  • Chicken Feet Maw Soup

Storage method:
It is recommended to store in the refrigerator, which can achieve the effect of preservation for more than 8 months