My mother-in-law had a cataract operation. Although the operation is simple and no serious problem now, the old man is still quite worried and has been nagging since a month ago. Although I don't get along very well with my mother-in-law,(it can be said that the relationship is rather tense.) But she is lg's mother after all. As a junior, she still has to show a little filial piety. She still has the fish maw that my father bought when I returned to China last time, so I bought abalone and cooked a pot of chicken soup. It is said that abalone and fish maw are helpful for healing wounds and are the best choice for post-operative supplements.
Fish maw, also known as flower glue, is made from dried fish bladder. It has the effects of tonifying kidney and nourishing essence, nourishing muscles and veins, stopping bleeding, dispelling blood stasis, and swelling swelling.
Abalone is rich in protein, as well as more nutrients such as calcium, iron, iodine and vitamin A; it has the functions of nourishing blood, softening liver, nourishing yin, clearing heat, nourishing essence, and improving eyesight.
Bamboo sheng, also known as bamboo fungus, has the effects of nourishing qi, moistening lungs and relieving cough, clearing heat and dampness. Bamboo sheng can protect the liver and reduce the accumulation of abdominal wall fat, commonly known as "scraping oil".
Fish maw abalone chicken soup
By PenelopeHand
Recipe Recommendations
- fish maw of 4
- abalone of 3
- bamboo fungus 1 handful
- winter mushroom about 10
- scallops 7-8 grain
- wolfberry 3 tablespoons
Steps for Fish maw abalone chicken soup

1
Blanch the fish maw to remove the fishy smell. (If it's a fried fish belly, it'll be fine.)
2
Soak in cold water and wash until there is no foam.
3
Cut the soft fish maw into small pieces.
4
Brush the abalone with a brush to remove the black film on the surface.
5
Soak mushrooms in clear water.
6
Wash wolfberry and scallops.
7
Skin the chicken and chop it into pieces, blanch it to remove the blood.
8
Soak bamboo fungus in water and wash it several times.
9
Put all the ingredients except the bamboo sheng into the soup pot, bring to a boil over high heat, and turn to low heat for 3 hours. (Stew 3 and stew 4.)
10
After cooking for 2.5 hours, add the bamboo sheng and continue cooking for half an hour. (The soup is very fresh and sweet. I usually don't put salt in it.)
11
The soup is very clear, rich in gum, and very fresh and sweet!