懷舊大排檔菜式《薑蔥啫魚卜》| Chef Po Cooks "Sauteed Fish Maw with Ginger and Scallions"
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📝 Description
Chef Po demonstrates the preparation of a classic, nostalgic Cantonese dish: Sauteed Fish Maw with Ginger and Scallions (薑蔥啫魚卜). This recipe replicates a popular item historically served at Hong Kong street food stalls (dai pai dong). The preparation focuses on using fresh fish maw from large fish, which requires specific initial washing techniques involving salt, Shaoxing wine, and starch to ensure it is clean and does not burst during cooking. The method emphasizes high-heat stir-frying to develop 'wok hei' and properly render the aromatics.
The ingredient list includes fish maw, large quantities of ginger and scallions, bell peppers, shallots, garlic, and seasonings such as superior soy sauce, oyster sauce, white pepper, and sesame oil. Key cooking steps involve blanching the fish maw to remove any residual odor, frying the ginger, scallions, and garlic until golden brown and crisp, and finishing with a cornstarch slurry to achieve a glossy consistency. Tips provided suggest using a non-stick wok for home cooking and ensuring the aromatics are slowly cooked over high heat to extract maximum flavor.
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