鱼鳔娃娃菜汤 Fish Maw With Baby Chinese Cabbage Soup

┃材料┃
炸鱼鳔400克（浸软）、娃娃菜200克、腐竹1片、鱼丸10粒、蘑菇8 粒、鱼肉1片、青葱1棵、姜5片、鱼骨高汤800毫升
┃调味料┃
盐½茶匙、鱼露2茶匙、胡椒粉少许、味精½茶匙
┃做法┃
1. 把浸泡过的鱼鳔川烫沸水，捞出冲洗干净后挤干水份，切小片备用。（图1）
2. 娃娃菜洗净，川烫沸水。（图2）
3. 将蘑菇川烫沸水备用；腐竹切片备用。（图3-4）
4. 将鱼鳔、娃娃菜加入高汤煮滚后，转小火继续煮约15分钟至鱼鳔够稔。（图5-7）
5. 加入其他配料煮滚，并调味便可。（图8）

┃INGREDIENT┃
400g fried fish maw (soaked until soften), 200g baby Chinese cabbage, 1 pc beancurd skin, 10 pcs fish balls, 8 pcs button mushroom,1 pc fish fillet, 1 stalk spring onion, 5 slices ginger, 800ml fish bone stock
┃SEASONING┃
½ tsp salt, 2 tsp fish sauce, dash of pepper, ½ tsp MSG
┃METHOD┃
1. Blanch soften fish maw in boiling water, wash and squeeze out water; and then cut into small pieces. (pic
1)
2. Wash baby Chinese cabbage and blanch in boiling water. (Pic 2)
3. Blanch mushroom; cut beancurd skin in small pcs.(pic 3-4)
4. Add fish maw and baby Chinese cabbage into stock and bring to boil; simmer in low heat for 15 minutes or until fish maw soften enough. (pic 5-7)
5. Add in all other ingredients and season to taste. (Pic 8)