Fish Maw, Conch, Chinese Yam and Wolfberry Soup

Fish Maw, Conch, Chinese Yam and Wolfberry Soup

Nourish blood and nourish skin, enhance collagen, and improve complexion

Ingredients/Ingredients
Fish maw, conch, Chinese yam, wolfberry, polygonatum, adenophora
Fish Maw, Sea Conch, Chinese Yam, Goji Berries, Polygonatum Root, Glehnia Root

Cooking Instructions

Fish maw processing (to reduce the loss of gelatin):

Soak the fish maw in water for about 12 hours (depending on the size)

Add ginger slices and steam for about 5-10 minutes to remove the fishy smell. Take out and rinse, then soak in cold water until the fish maw regains its elasticity and ideal size.

If not cooked immediately, keep in the refrigerator or divide into small bags and put in ice cube trays for later use

Soak the conch slices for about 30 minutes. Wash the remaining ingredients and set aside.
Soak sea conch slices for about 30 minutes. Rinse remaining ingredients.

You can add some lean meat and stew together
Optional: Add lean pork for richer flavor and nourishment.

Add all ingredients except fish maw to about 2000 ml of water, bring to a boil over high heat, then simmer over low heat for about 1.5-2 hours.
Add all ingredients except fish maw into a pot with approx. 2000 ml of water. Bring to a boil, then simmer on low heat for 1.5–2 hours.

Add the processed fish maw and cook for the last 10 minutes until it is well-seasoned.
Add the prepared fish maw during the final 10 minutes of cooking.

You can add a small amount of salt to taste.
Add salt to taste, if desired.

Storage
Dry, low temperature, sealed storage
Store in a cool, dry place and keep sealed

Serving Size: 2-3 servings