🟢材料：
粟米蓉 1 罐 (425 克)
砂爆魚肚 1 件
雞蛋 1 隻
雞湯 250 毫升
薑 1 塊
蔥 適量
紹興酒 1 湯匙
鹽、胡椒粉 適量
澱粉水 1 碗
🟢做法：
1️⃣ 魚肚汆水，放 1 塊薑、蔥、1 湯匙紹興酒，水滾後關火扣蓋焗 3 分鐘。魚肚洗淨擠乾水，切小丁。
2️⃣ 預先打勻 1 隻雞蛋，和預備 1 碗澱粉水。
3️⃣ 把一罐粟米蓉倒入鍋中，加入一罐的水，加入魚肚和 1 塊薑，雞湯加進去，煮滾後把薑撈出。
4️⃣ 調一下味，放一點胡椒粉和適量鹽。
5️⃣澱粉水分多次少量放入，調到合適的濃稠度。徐徐加入雞蛋(有人喜歡關火後才)，等幾秒才攪拌。
oe烹飪小貼士：
📌把湯羹的蛋花煮成較大片狀的秘訣，是徐徐加入蛋漿，先不要攪動，等它幾秒才攪拌，蛋花自然一大片。
🟢Ingredients:
Cream Style Corn - 1 can (425g)
Sand-Blasted Fish Maw - 1 piece
Egg - 1
Chicken Broth - 250ml
Ginger - 1 piece
Spring Onion - as needed
Shaoxing Wine - 1 tablespoon
Salt, White Pepper Powder - as needed
Starch Slurry - 1 bowl
🟢Cooking Directions:
1️⃣ Blanch the fish maw in boiling water with ginger, spring onions, and 1 tablespoon of Shaoxing wine. After boiling, turn off the heat, cover and let it sit for 3 minutes. Rinse the fish maw, squeeze out the water, and cut it into small cubes.
2️⃣ Beat 1 egg in advance and prepare 1 bowl of starch slurry.
3️⃣ Pour 1 can of cream style corn into the pot, add 1 can of water, add the fish maw and 1 piece of ginger, and pour in the chicken broth. Bring to a boil and remove the ginger.
4️⃣ Adjust the taste with a little pepper and salt.
5️⃣ Gradually add the starch slurry in small amounts until it reaches the desired thickness. Slowly add the beaten egg and wait a few seconds before stirring (some people prefer to turn off the heat first).
oe Cooking Tips：
📌The secret to making the egg flowers in the soup large is to slowly add the beaten egg and let it sit for a few seconds before stirring, the egg will naturally form into large pieces.
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