My family has been in the isinglass business for generations. I am quite familiar with these matters and can be considered a professional. Let me answer your question and hope it can help you.

No matter what kind of fish maw, it is the same, but it is different from its cleanliness, size, thick meat, and variety of fish maw. The meat of the fish maw is tough and tough...

First of all, it is clean If the isinglass is small, you can wash it and stew it in the pot. If it is large, it is best to go to a drugstore or have a special tool for cutting isinglass and cut it into pieces. If you don’t have it, you have to put cold water in it and cut the fish into pieces. The rubber foam is soft, how long is the appropriate soaking time? Just soak it until you can cut and measure the isinglass yourself, so you don't have to eat as much as before.

When stewing, be careful not to use high temperature for stewing. It is best to use a small electric stew pot and set the heat to a low temperature. Generally, 2 hours is the minimum and 8 hours is the maximum.

The amount of water per person/person should be saved at 250ML. After stewing, it will be almost a bowl/person.

What ingredients to add depends on your personal preference. You can make it sweet or salty.

There are many combinations of lotus seeds, lilies, longans, red dates, and ginseng, but isinglass is useless. . . How to do it depends mainly on personal preference. That’s a lot to say,

I hope you can understand it and help you