Nowadays, most fish bellies are dried with fish glue. As long as it is cooked well, it tastes the same. There are two ways to make them for your reference:

1. Youfa

Method 1: Dried fish maw-soaked in oil-fried-soaked in water-cooked.

This method is aimed at "meat" thick fish bellies, such as hairy scale fish bellies, plaice fish bellies, etc., which cannot directly penetrate into oil and must go through the oil immersion process. Wet fish bellies should be dried first. If it is dry, this step can be omitted. Soaking in oil means heating the fish belly in cold oil. When the belly of the fish contracts and curls, small white spots appear on the body. Turn off the fire when the oil temperature is 3 ~ 40% (1 20 ~ 1 30℃). Take the oil out when it gets cold. Heat the oil to 60% to 70% heat (180 ~ 2 10℃), put down the fish maw and press it into the oil. At this time, the fish belly expands into a sponge full of space. Take it out, soak it in hot water, or put some alkali to get greasy, and you can use it for cooking.

Method 2: Dried fish belly, dried-fried-soaked-boiled.

This method is aimed at fish bellies with thin "meat", such as single-layer yellow fish bellies and sea eel bellies. Because the stomach is thin, it doesn't need oiling, so it can be directly put in oil to swell up. You can put it in a pot with cold oil and heat it slowly, and the fish belly will begin to expand into a sponge shape. Take it out and soak it in dry water to soften it and rinse it before cooking.

2. Water hair

Process: soaking-repeated cooking-rinsing-cooking.

First, soak the fish belly in cold water for one night. Then put it into the pot, add water to boil, then turn off the fire and let it cool slowly, then change the water and cook again. Repeat this for 3 ~ 5 times. When you see that the fish belly is soft and can be put into the fish belly, take it out first until it is completely swollen and washed, and then it can be used for cooking. When cooking and stewing, there is a lot of water.