Resuscitate Dry Fish Maw and Chinese Mushrooms

1. Soak the fish maw in water overnight in cold water.
2. Parboil in hot water with green onions and ginger slices to remove impurities and fishiness.
3. Dice large pieces of fish maw into smaller pieces.
4. Set aside in the refrigerator.
5. This can be prepared ahead of time.
6. If you plan to include dried shiitake mushrooms, learn how to rehydrate dried Chinese mushrooms.

Fish Maw Crab Meat Soup

1. Dried scallops do not need to be resuscitated overnight, unlike dry fish maw or dried Chinese mushrooms. Soak the dried scallops in water until softened before cooking.
2. And chicken broth, water and ginger slices in a large stock pot over medium-high heat.
3. Add rehydrated and parboiled fish maw.
4. Add crab meat to the pot of water. Mix well.
5. Add white ground pepper to the pot to remove any fishy smell from the fish maw.
6. Once the fish maw and crab soup starts boiling, slowly add cornstarch water to the pot. Mix well until it thickens and reaches the desired viscosity.
7. Add beaten egg whites to the soup slowly to create beautiful egg ribbons, fluffy swirls and flower-like patterns.
8. Add a pinch of salt to taste.
9. Serve in a large bowl along with a side of extra ground white pepper and Chinese red vinegar (大红浙醋), and a few slices of ginger.