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 IH Pressure Rice Cooker with the lid opened using the "Grill" function.
Put in sea cucumbers, fish maws, seasonings and boiling water. Close the lid and stew for 10 minutes.
Open the lid when the steam is fully released. Thicken the soup with corn starch slurry. Add Chinese dwarf white cabbages and cook thoroughly using the "Grill" function.
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