How to soak fish maw

The fish maws on the market are all dried in the sun. People need to soak the fish maw before eating it. Only after the fish maw is soaked can it be made into food. People who are not familiar with fish maw may not know how to soak fish maw. How to soak fish maw is something you need to know before stewing it. Below I will introduce to you several methods of soaking fish maw in detail. Friends in need can come and learn about it.

1. The fastest way to soak fish maw: soaking fish maw in water

1. Wash the fish maw first, then take a large basin of water and put the cleaned fish maw in. Add as much water as possible, roughly enough to cover the fish maw and one or two centimeters higher, cover it with a lid and soak it overnight. If the weather is hot, you can refrigerate overnight.

2. Take out the fish maw that has been soaked overnight and wash it again.

3. Boil a large pot of water. After the water boils, add a few slices of ginger. If you have green onions, you can put a handful of green onions in. Then pour in a little cooking wine and let the pot continue to boil for a while to evaporate some of the alcohol.

4. Add the fish maw. After about 10 seconds, the fish maw will immediately swell up and curl up. Cook for about 2-3 minutes.

5. Turn off the heat, cover the pot, and simmer until the water in the pot cools down naturally.

6. Take out the fish maw, rinse it with running water, then put it back into a clean, oil-free basin, fill it with water, and refrigerate it to continue soaking for 12 hours. If you buy small, thin glue, then 4 or 5 hours is enough.

Tips: If you are in a hurry or not afraid of the fishy smell of fish maw, you only need to carry out the first and second steps.

2. The fastest way to soak fish maw: dry steaming method

1. Put some ginger, scallion and yellow wine on the plate (if you don’t mind the fishy smell, you can omit it), and then put the dried fish maw on the plate.

2. Put the whole dish into the pot and steam for 15-30 minutes, until the fish maw is soft.

3. Put the fish maw in ice or cold water, soak it in the refrigerator overnight, and then clean it from blood and oil stains.

3. The fastest way to soak fish maw: fish maw oil soaking method

1. Put the pot on the fire, add oil, heat the oil to 30%, and put the fish belly in.

2. When the fish maw is soft, cut it into pieces and put it into the oil pan, press it down with a spoon, and deep-fry it over low heat.

3. When bubbles appear on the fish belly, turn the fish over and fry.

4. If the oil temperature rises, take the pot off the stove; after the oil temperature drops, put it back on the stove and turn on and off the stove repeatedly until the fish maw swells.

5. The length of frying time can be determined according to the quality of the fish maw. The frying time for thick texture is slightly longer, while the frying time for thin texture is shorter. Do not fry over high heat or else the skin will burn and the meat will not be tender.

Tips: 1. Generally, this method is suitable for cooking but not for making desserts.

2. You can also simmer the fish maw in a low-temperature oil pan for 1-2 hours. When the fish maw becomes soft, increase the oil temperature over medium heat and keep stirring until the fish maw is swollen and fully expanded.