Braised Goose Web with Mushrooms

Thoroughly clean the goose web, removing any impurities. Blanch the goose web in boiling water for 5 minutes, then drain and pat very dry.

Soak the dried shiitake mushrooms in 300g of warm water for at least 30 minutes, or until fully rehydrated. Reserve the mushroom soaking liquid.

Heat the vegetable oil in a wok over high heat until shimmering. Carefully deep-fry the blanched and dried goose web until golden brown and puffed, about 3-5 minutes. Remove the goose web and immediately plunge into a bowl of ice water for at least 30 minutes to tenderize and create a gelatinous texture.