Double-steamed fish maw soup with coconut, white fungus and dried scallops (serves 2 to 3) 椰子雪耳瑤柱燉花膠湯(2至3位份)

To PDFIngredients100 g shelled coconut, 60 g white fungus (soaked in water till soft), 3 dried scallops, 120 g fish maw (soaked in water till soft) 120 g lean pork, 2 slices ginger, 500 ml water

Seasoning: 2 slices ginger (crushed), 2 sprigs white part of spring onion, 1 tsp Shaoxing wine


調味料 : 薑片2塊 (切碎), 蔥2 條 (白色部份), 紹興酒 1湯匙
Type of cooking

Cooking method: Stewing

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Beauty

Recipe Style: Others

Food by region: Chinese

Food by region: Asian

Occasion & festival: Mother's Day

Occasion & festival: Father's Day

Occasion & festival: Everyday Meal

Type of Dish: Soups

Recipe by


Type of ingredient


Meat: Pork

Dried Seafood

Preparation1) Put dried scallops in a bowl. Add water to cover. Steam in Miele puresteam at 60°C for 30 minutes. Set aside both dried scallops and the soaking water.

2) Dice pork and blanch in boiling water. Rinse cold water and drain.

3) Put all ingredients in a double-steaming pot. Steam in Miele puresteam at 100°C for 90 minutes. Season with salt. Serve.

1) 瑤柱洗淨放小碗,注入清水蓋面,放Miele蒸爐以60℃蒸30分鐘。連浸汁留用。

2) 瘦肉切小塊以沸水汆燙,沖冷水後瀝乾。

3) 所有材料放入燉盅內蓋好,放Miele蒸爐以100℃蒸90分鐘,加鹽調味即可。

Tips1) Traditionally, fish maw needs to be soaked in water overnight to be fully re-hydrated. With Miele puresteam, the process is shortened in major ways. Just cover the fish maw in water. Steam at 60°C for 30 minutes to a few hours (depending on the thickness and sizes of the fish maws) until soft. To remove the fishy taste, put re-hydrated fish maws on a plate. Arrange ginger slices and white part of spring onion over them. Drizzle with Shaoxing wine. Steam at 100°C for 10 minutes.

2) Miele DGC 6800 XL built-in steam combination oven boasts an extra-large 48-litre cabinet spacious enough for two big double-steaming pots. You can make enough soup for over 10 people all at once.

1) 傳統方法浸發花膠要浸過夜,用蒸爐可加速浸發過程,以清水蓋面,放以60℃低溫浸發30分鐘至數小時(視乎厚薄大小)至軟身即可。已浸發花膠盛碟上,鋪上拍鬆薑片、蔥白及紹酒,以100℃蒸10分鐘可辟除腥味。

2) Miele DGC 6800 XL嵌入式蒸焗爐,48公升容量特大,可同時容納2大燉盅,可炮製十多人份量。