Lion Head Fish Maw Soup
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Lion Head Fish Maw Soup

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Recipe info icon


10 min
Recipe info icon


25 min
Fish Maw Soup2 cans
Pork belly300 g
Nai Bai12
Fresh Shitake mushroom3
Bamboo shoot3
Tau Kwa14
Mei cai1 tbsp
Dong cai1 tbsp
White onion12
Wolfberries1 tbsp
Chinese wine1 tbsp
Sesame oil12 tsp
Corn flour1 tbsp
Salt12 tsp
Sugar12 tsp
Water200 ml
How to cook
Start cooking
  • Mix pork belly (minced), Shitake mushrooms (diced), bamboo shoots (diced), white onions (diced), tau kwa (chopped), dong cai (rinsed & diced), mei cai (rinsed & diced), salt, sugar and corn flour together well.
  • Form into a ball (50g each) and set aside.
  • Bring the fish maw soup to a boil, then add in the meatballs piece by piece.
  • Simmer the meatballs over slow heat till cooked. Add in wolfberries and Chinese wine.
  • Blanch the nai bai over boiling water and arrange on a deep dish.
  • Pour the meatballs and the fish maw soup over it. Serve hot.
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