Southwest Coast National Scenic Area

In the morning when preparing to open the shop, the first thing the owner does is make the broth. To do so, the owner boils milkfish bones on high heat, and slowly cooks the broth with low heat until the stand closes. The tasty broth plays an important role in the milkfish maw soup. 
The milkfish maw and shredded ginger are cooked with stock in a small pot, and water spinach is added and cooked briefly before the soup is served. Sprinkle with celery beads and rice wine before serving. As many people don’t like the bones in milkfish, the stand has deboned the milkfish, so that customers don’t need to worry about the bones. If one wants to be full, he or she can order milkfish maw porridge. To make the porridge: cook the milkfish with broth and set it aside; put the rice into a bowl, add celery, garlic crisps, pepper power, and coriander, and pour the milkfish maw soup into the bowl before serving.