滋味鱼鳔汤Nourishing Tasty Fish Maw Soup With Love

鱼鳔浸泡至软后滴干；加入姜、青葱及花雕酒，用干锅拌炒一阵子后丟弃姜葱。Soak fish maw in water till soft. Strain dry and fry briefly with ginger slices，spring onion and a dash of Shao Xing wine. Dish out fish maw and discard the rest of ingredients.

把材料B和调味料A混合均匀后收入冰箱15分钟；将混合料搅拌至起胶，然后搓成小丸。Mix ingredients B with seasoning A in a mixing bowl. Stir well to mix. Cover mixing bowl with cling-film wrap and refrigerate for 15 minutes，mixes until springy; shape them into meat balls and put aside.

煮滾材料D的清水和胡椒粒，然后加入沙葛，继续煮10分钟；后加入鱼鳔、红萝卜及包菜，再倒入鸡高汤、草菇及肉丸，煮10分钟。Bring water and white peppercorns from ingredients D to boil. Add mengkwong slices and cook briefly for 10 minutes. Add fish maw，carrot and Tian Jin cabbage. Pour in Heinz chicken broth. Put in straw mushrooms and drop in the meat balls. Cook to a boil for 10 minutes.

以调味料B调味即可。Add in seasoning B and adjust taste, done.