Fish Maw And Cabbage Soup

Ingredients

• 2.5 litres water (Ingredient A)
• 750 g chicken bones washed and scored, (Ingredient A)
• 1 small bulb onion skinned, (Ingredient A)
• 30 g ginger washed and smashed, (Ingredient A)
• 50 g dried scallop washed and soaked for ½ an hour
• 75 g fish maw washed, soaked and cut into pieces
• 250 g Chinese long cabbage washed and cut into sections
• 20 pieces minced pork balls
• 200 g fresh golden needle mushroom washed with root portion removed
• 2 cups Huiji waist tonic measured with Huiji waist tonic cup

Steps

1. Put ingredients A into a pot, bring to a boil over high fire, then switch to low flame and continue to simmer for 1 hour.
2. Add dried scallop and soaking water (water that was used to soak the scallops) to the pot and simmer for another ½ an hour.
3. Add in fish maw and continue boiling for another ½ an hour.
4. Drop in Chinese Long Cabbage and pork balls, and boil for another 10 minutes.
5. Finally, add fresh golden needle mushroom to boil for another 5 minutes, turn off flame. Mix in Huiji® waist tonic and serve.