Fish Maws and Sea Cucumbers in Claypot
Chinese dwarf white cabbages
Corn starch slurry
Dark soy sauce
Light soy sauce
Blanch Chinese hams and sea cucumbers with ginger and Shaoxing wine. Soak fish maws in water until expanded.
Saute Chinese hams and ginger in the Auto Power Switch Multifunctional Health Cooker. Pour in boiling water. Bring to a boil.
Add sea cucumbers and fish maws. Close the lid and cook until tender (for approximately 30 minutes).
Add seasonings and thicken the soup with corn starch slurry. Put in Chinese dwarf white cabbages. Boil until cooked.
Maria's Tips: It is more effective to soak fish maws in boiling water.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference