魚肚美味無窮 The Endless Delight of Fish Maw

　　朋友在香港帶來魚肚給我做禮物，並傳來短片教我如何浸發。我先後用來做了不同菜色，在聚會中跟其他移英港人朋友分甘同味，或自己跟老公獨享。

　　A friend brought me some dried fish maw as a gift from Hong Kong and sent me a video tutorial showing me how to prepare it. I used it to make various dishes, sharing them with other Hong Kong friends at gatherings, or just cozying up with my husband over a meal.

冬菇炆魚肚 Braised Fish Maw with Shiitake Mushrooms

　　農曆年間的一個聚會中有半素食者（吃魚不吃肉），這道菜正好適合。我的做法：先用油爆香薑蔥，加入已浸發的魚肚和冬菇略炒，然後用蠔油、生抽、老抽、糖、麻油、胡椒粉、紹興酒調製獻汁，加入鍋中，再加入浸冬菇後留下來的水，拌勻、煮滾後轉用中火燜30分鐘，放入真空煲，放置幾個小時或過夜，最後臨吃前煮滾、扣生粉獻。

　　There were some semi-vegetarian friends at a Lunar New Year gathering (eating fish but not meat), so this dish was a perfect choice. Here’s how I made it: Sauté some Shredded Ginger and Scallion in oil, then add in some prepared Fish Maw, some soaked Shiitake Mushroom, and stir-fry to mix. Prepare a sauce with Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Sugar, Sesame Oil, White Pepper and Shaoxing Wine. Pour the sauce into the pot, then add the water remaining from soaking the Shiitake Mushroom. Bring to the boil, and simmer for 30 minutes over medium heat. Transfer to a vacuum pot and let sit for a few hours or overnight. Just before serving, bring to a boil and thicken with a mixture of potato starch and water.

棉花雞Steamed Fish Maw with Chicken

　　另一個賀年聚會，所有人都吃雞，於是這次做棉花雞。我的做法：雞肉切件，用鹽、糖、薑蓉、生抽、麻油、胡椒粉、紹興酒醃15分鐘，然後拌入已浸發的魚肚、冬菇、薑絲、葱段，大火蒸15  分鐘。

　　For another Lunar New Year’s gathering where everyone eats chicken, I prepared Steamed Chicken with Fish Maw. I made it this way: Marinate chicken pieces with Salt, Sugar, Grinded Ginger, Light Soy Sauce, Sesame Oil, White Pepper and Shaoxing Wine for 15 minutes. Then mix in prepared Fish Maw, soaked Shiitake Mushroom, Shredded Ginger and Scallion pieces. Steam over high heat for 15 minutes.

粟米魚肚羹 Fish Maw and Sweet Corn Soup

　　由於浸發魚肚需時，我每次會多浸一些，儲存在冰格，隨時拿出來製作美食。這次我用雪藏魚肚製作了粟米魚肚羹，只花半小時便完成一道「暖入心」的冬季美食。我的做法：先煮滾雞湯，加入粟米粒（急凍或新鮮均可）煮10分鐘，然後撈出一半粟米粒，用攪拌器把鍋中的粟米打爛，再放回之前撈出的原粒粟米，加入已浸發且切成小塊的魚肚，煮滾，調味，扣生粉獻，熄火。最後加入一隻雞蛋推成蛋花。

　　As it takes time to prepare Fish Maw, I always make extra and store them in the freezer for making other dishes later. This time I used some frozen ones to make Fish Maw and Sweet Corn Soup, which only took me 30 minutes to make but created a hearty winter treat. This is how I made it: Bring some Chicken Broth to boil. Add in Sweet Corn Kernels (either frozen or fresh) and cook for 10 minutes. Drain half of the Sweet Corns and put them aside. Use a blender to puree the remaining ones in the pot. Then return the whole corn kernels to the pot. Add prepared and diced Fish Maw, bring to a boil, season and thicken with a mixture of potato starch and water. Turn off the heat. Add one beaten egg in a steady stream while stirring the soup to create egg ribbons.

魚肚浸絲瓜 Fish Maw and Luffa Poached in Broth

　　有次在一間小型亞洲超市看見有絲瓜售賣，便買回來做魚肚浸絲瓜，配料還有自己烘製的蝦乾呢！我的做法：先浸泡蝦乾和粉絲，絲瓜切件，用少許油爆香薑蔥和蝦乾，加入絲瓜略炒，再加入雞湯煮滾，接著加入粉絲和已浸發的魚肚，最後用鹽和生抽調味。

　　I once found Luffa in a small Asian supermarket and decided to make Fish Maw and Luffa Poached in Broth. I used my homemade dried prawns in the dish. Here is my method: Soak the Dried Prawns and Vermicelli. Cut the Luffa into pieces. Sauté some shredded Ginger and Scallions with a little oil, and add in the Dried Prawns. Then add the Luffa to stir-fry, and add the Chicken Broth and bring to a boil. Add the soaked Vermicelli and prepared Fish Maw, and finally add Salt and Light Soy Sauce to season.

雞扎 Chicken Wrap with Fish Maw

　　那些剩下來小塊的魚肚碎，加入冬菇、火腿、雞肉，用豉油、鹽、麻油、胡椒粉、紹興酒調味後，用腐皮包裹，蒸熟後便成為一道美味點心！

　　For small pieces of Fish Maw that remained, I seasoned them with soaked Shiitake Mushrooms, Ham and Chicken pieces, using Light Soy Sauce, Salt, Sesame Oil, White Pepper and Shaoxing Wine. Then I wrap the ingredients in Bean Curd Skin and steamed the wrap to create a delicious Dim Sum!

　　這些以魚肚為主要食材的菜色不僅美味，更適合不同場合和口味，無論是與朋友共享還是與家人品嚐，都能帶來滿足和歡樂，勾起點滴香港回憶。

　　These dishes, with fish maw as the main ingredient, are not only delicious but also suitable for different occasions and palates. Whether shared with pals or enjoyed with family, they bring satisfaction and joy, evoking fond memories of Hong Kong.