花膠蒸水蛋

Add 2 slices of ginger to boiling water and quickly blanch the soaked fish maw to remove the fishy smell, then cut into small pieces and set aside.

Beat the eggs with white pepper and chicken stock until even. Place the fish maw on a plate, strain the egg mixture over it, cover with cling film and steam over medium heat for 10 minutes. Finish with soy sauce and chopped spring onion.