1. Soak in cold water. Place the purchased fish maw in a clean container, add an appropriate amount of cold water, and soak it. Especially for thicker fish maw, the brewing time should be increased and can be decided according to the actual situation. After the fish maw is soaked until soft, you can take it out and rinse it under running water, and prepare clean cold water to continue brewing.

2. Blanch in hot water. Prepare a clean pot, add an appropriate amount of cooking wine, clean the ginger and green onions, and cut them into appropriate-sized ginger slices and green onion segments. Pour in an appropriate amount of water, bring to a boil over high heat, and add the soaked fish maw. It can also remove the fishy smell. The blanching time depends on the size of the fish maw. It can be taken out after about 5 minutes.

3. Cleaning treatment. Put the fish maw out into a clean container, pour enough water, wash it, remove the inedible parts, clean it, rinse it several times, cut it into appropriate sizes, and then cook it. It can be stir-fried or used with other dishes for stew.