Ingredients
250 g (about 1/2 lb) each of water-soaked fish maw and milk broth.
Seasonings
100 g oil, 25 g each chicken fat, cooking wine, and wet starch, 8 g salt, 5 g MSG, and pepper to taste.
Instructions
1. Soak the whole piece of fish maw in oil until softened, then remove and cut into small pieces, return to the oil and heat gently to continue soaking; when bubbles appear in the fish maw, gradually raise the oil temperature until the pieces puff up completely—to ensure they fully expand, add a splash of water to finish the rehydration process.
2. To use, soak the oil-puffed fish maw in water until the skin softens, then squeeze out the excess water and slice diagonally into large pieces; to remove the greasiness, wash with warm alkaline water, then rinse with warm water to eliminate the alkaline taste, and finally rinse with cold water and squeeze dry.
3. Heat oil in a wok over high heat, then add the milk broth, seasonings, and fish maw; simmer over medium heat until the sauce thickens, then add MSG, thicken with a cornstarch slurry, and finish by drizzling with chicken fat before serving.