Fish maw, commonly known as fish maw. Also known as "Fish Maw Belly".
Method:
Generally, fish maw is soaked in cold water overnight.
Put the fish maw into boiling water for about 20 minutes, turn off the heat, and bake until the water is warm. Take it out and soak it in cold water, changing the water every day
Fish maw is a very heavy gelatin substance and is easy to stick to the bottom. It is best to use a bamboo mat as a base when cooking to prevent it from burning.
When cooking, use ginger, green onions, oil, salt, and shochu in a wok, add water, wait for the water to boil, put the fish maw into the boiling water and boil for about 15 minutes to remove the fishy smell.
The fish maw will gradually melt if it is cooked for a long time.
To make the fish maw delicious, first boil the soup and then add the fish maw for about 20 minutes.
Efficacy:
Medicinal value:
Fish maw is rich in high-grade collagen protein, which can nourish yin, nourish the skin, nourish the kidneys, and strengthen functions. It is most suitable for regular consumption if the waist and knees are weak and the body is weak.
Dietary therapy:
Fish maw is first of all thick, not fishy, ??gurgling and insoluble when cooked, and is smooth and refreshing when eaten; it is considered the best if it is of ordinary quality and is mostly used for making soup. Those with high quality can also be used to make dishes. Fish maw has high therapeutic effects and is rich in protein, colloid, phosphorus and calcium. Women regard it as a beauty treasure.