Spineless Milkfish- Fish Maw
Specifications: Vacuum Transparent Packaging
Product Description:
Louse Fish Maw is a select ingredient in high-end cuisine, with its rich gelatinous and nutritious components, it has a place in gourmet cuisine and can be regarded as a top ingredient with rich gelatinous substance.
Each piece of Fish Maw is carefully selected from healthy louse fish to ensure it is tender and rich in gelatin. These Fish Maws are ideal for use in soups or premium coleslaw dishes.
The Fish Maw is packaged in premium packaging materials to preserve its freshness and texture. Professional refrigeration technology ensures that the quality and flavor of the fish maw is protected until it reaches the consumer.
#Taiwan Specialties #Spiny Flounder #Fish Maw #Fish Maw #Taiwan
Product Description:
Louse Fish Maw is a select ingredient in high-end cuisine, with its rich gelatinous and nutritious components, it has a place in gourmet cuisine and can be regarded as a top ingredient with rich gelatinous substance.
Each piece of Fish Maw is carefully selected from healthy louse fish to ensure it is tender and rich in gelatin. These Fish Maws are ideal for use in soups or premium coleslaw dishes.
The Fish Maw is packaged in premium packaging materials to preserve its freshness and texture. Professional refrigeration technology ensures that the quality and flavor of the fish maw is protected until it reaches the consumer.
#Taiwan Specialties #Spiny Flounder #Fish Maw #Fish Maw #Taiwan
Fish maw can be used in a variety of cooking methods, including stewing and steaming, and is the basis for a variety of traditional dishes.
1. Steamed fish maw:
Steamed with ginger and garlic: Steamed with shredded ginger, minced garlic, and sliced chili peppers in soy sauce, rice wine, and sesame oil.
Steamed tofu with lice: Steamed with tofu and spices.
2. Pan-fried Lice Fish Maw:
Pan-fried lice maw with lemon: Salt and white pepper on the maw, pan-fried with lemon juice.
Steamed fish mouth: Pan-fried fish maw in a sauce made of soy sauce, mirin, rice wine, sugar and water.
3. Lice congee:
Lice fish maw congee: Pan-fried lice fish maw is simmered with rice, salt, chopped celery, chopped parsley, garlic chips and white pepper.
1. Steamed fish maw:
Steamed with ginger and garlic: Steamed with shredded ginger, minced garlic, and sliced chili peppers in soy sauce, rice wine, and sesame oil.
Steamed tofu with lice: Steamed with tofu and spices.
2. Pan-fried Lice Fish Maw:
Pan-fried lice maw with lemon: Salt and white pepper on the maw, pan-fried with lemon juice.
Steamed fish mouth: Pan-fried fish maw in a sauce made of soy sauce, mirin, rice wine, sugar and water.
3. Lice congee:
Lice fish maw congee: Pan-fried lice fish maw is simmered with rice, salt, chopped celery, chopped parsley, garlic chips and white pepper.
