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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, soak 45g of dried fish maw in clean water for about 10 minutes until softened.
Watch out
The fish maw must be fully softened before proceeding
otherwise, the center will remain tough
Wash 1 fresh sweetcorn, remove husks and silks, cut it into two sections in the middle, and strip the corn kernels grain by grain.
Watch out
Maintain steady pressure when removing kernels to avoid crushing them and to keep the texture intact.
Be careful of steam burns when handling boiling water, and use clean chopsticks to retrieve the fish maw.
Prepare a pot of boiling water, put in the softened 45g dried fish maw and boil for 10 to 15 minutes until there is no off-odor.
local_fire_departmentHigh heat for 10 to 15 minutesWatch out
Do not add ginger or scallions when boiling the fish maw, otherwise it will ruin its natural flavor.
Place the boiled fish maw on a wire rack to cool. Once safe to touch, squeeze out the water like wringing a towel, then cut into uniform small pieces, trimming away yellow edges.
Watch out
Apply moderate force when squeezing out water to avoid breaking the fish maw
cut into even pieces
Add 4 cups water, 2 slices ginger, 4 rehydrated dried scallops with their soaking water, and the corn kernels into a pot. Cover and bring to a boil over medium heat, then simmer for 15 minutes.
local_fire_departmentMedium heat to boil, then low-medium heat for 15 minutesWatch out
Pay attention to the heat when boiling the broth to prevent it from boiling over.
Pour in 1 carton cream corn and mix well, then add the prepared fish maw, 150g crab meat, a little Shaoxing wine, white pepper, and salt. Cover and simmer for 10 minutes.
local_fire_departmentMedium heat for 10 minutesWatch out
Mix thoroughly after adding cream corn, otherwise it will easily stick to the bottom and burn.
Before turning off the heat, add 1 beaten egg, simmer on low heat for a few seconds to form egg ribbons, then turn off the stove.
local_fire_departmentLow heat for a few secondsWatch out
Stir gently while pouring in the egg mixture so the egg ribbons form evenly and delicately.
Finally, pour in the cornstarch slurry made from 1.5 tsp cornstarch mixed with water, stirring constantly until the soup thickens and reduces.
local_fire_departmentMedium heat until liquid reducesWatch out
Stir quickly while pouring in the cornstarch slurry, otherwise it will clump and sink to the bottom.
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