Fish maw soaking method - a purely technical post (simple and easy to learn)

Method

1. 01

   Step 1

   Prepare an appropriate amount of fish maw; it is recommended to soak it for 3 days at a time.

   

2. 02

   Step 2

   Simply rinse it with water.

   

3. 03

   Step 3

   Pour in water, making sure the water completely submerges the fish maw. Then add an appropriate amount of ginger, seal it well, and refrigerate for 12 hours (adjust the soaking time according to the size of the fish maw). If you are unsure how to distinguish them, feel free to ask me.

   

4. 04

   Step 4

   This has been soaked for 12 hours. It looks white and feels a bit soft to the touch, but it is still not fully soaked.

   

5. 05

   Step 5

   Prepare a pot of water, add an appropriate amount of ginger (to remove the fishy smell), and bring it to a boil.

   

6. 06

   Step 6

   Pour the fish maw into the pot. You'll see it curl up. Cook for 3 minutes (if the fish maw is large, it will need to cook longer). Do not cover the pot at this stage; you can observe its progress. After cooking, rinse the fish maw with cold water to make it more chewy and springy.

   

7. 07

   Step 7

   This is the result after soaking for 12 hours; it's much thicker than before.

   

8. 08

   Step 8

   Doesn't the soaked fish maw look incredibly thick? After soaking, fish maw can be used in soups, desserts, and fish maw jelly. Give it a try, and remember to share your results!