Fish maw soup with tiger lily and chinese mushroom

1. 1

   Soak and soften the chinese mushrooms, tiger lily buds and fish maw.

2. 2

   Trim hard end of tiger lily buds, cut into 1 cm length.

3. 3

   Trim mushroom stalk, cut mushrooms into thin slices.

4. 4

   Cut fish maw into tiny bits.

5. 5

   Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes.

6. 6

   Add light soya sauce and white pepper powder when water starts boiling.

7. 7

   Turn off heat and stir in starch water.

8. 8

   Ready to serve.

No nutritional information available.

No additional tips available.