Fish maw is a fish bladder used by fish to adjust their rise or fall in the water. It is also called fish maw, fish maw, bird's nest, and shark's fin. Fish maw is rich in collagen and other trace elements, and is easily absorbed by the human body. Put the steamed fish maw into a container without oil, add water to cover the fish maw, cover the box, and put it in the refrigerator to soak for 24 hours (thinner fish maw can be soaked for 5-12 hours, depending on your fish maw) Determine the time according to the size) And fish maw stewed in milk is a more homely and delicious way to eat. In fact, the method is very simple, and it is all written in the name. But if you want to make it delicious and not fishy, ??you still need a little skill. After all, fish maw is a kind of fish offal. If it is not processed well, it will still have a fishy smell, so this time we will share the delicious milk maw stewed in fish. . Put the fish maw, milk and ginger into a stew pot. After simmering for 1 hour, add rock sugar and continue simmering for about 20 minutes. When the rock sugar is completely melted, add water to cover the fish maw. Place it in the refrigerator to soak for 12 hours.

Soak fish maw. What I eat myself is Xiaojinlong, cod, and yellow gum, which are cheaper and smaller donkey-hide gelatin. This little glue is easy to foam. Steam the fish maw for 5-10 minutes. The specific time depends on the size of the maw. Roll it up until it becomes soft. Promote digestion. Nowadays, many people may have indigestion problems, and gastrointestinal function will also be affected. In addition to taking medicine to help digestion, you can also apply Sichuan peppercorns on your belly button. Sichuan peppercorns can stimulate the gastrointestinal tract and speed up gastrointestinal function. Put the fish maw into the wriggling position, pick it up after five minutes on low heat, and soak it in cold water for 1-2 hours. (Friends who are afraid of fishy smell must do this step, the whole taste will be improved)

Soak the dried fish maw in water overnight, take it out and blanch it in boiling water until soft. Put the fish maw into the stew pot, pour in the milk and ginger. If you are afraid of the fishy smell, you can add two slices, not more, otherwise it will steal the flavor. .Fish maw adopts the most primitive foaming method, soaking it in cold water until soft. Change the water every 8 hours in winter and every 4 hours in summer, and put it in the refrigerator to soak at night.