The cooking time of Ejiao is closely related to the size and thickness of Ejiao. Generally, the gelatin with relatively small thickness is boiled for about 2-3 hours, and it is recommended to cook for 4-5 hours with relatively thick thickness. If the gelatin is very large, exceeding 200g, it usually takes 6 hours to cook. Flower gum, or fish maw, is a dried product of various swim bladders, which is famous for its rich gum, also known as flower gum.

Depending on the thickness, the cooking time of Ejiao has a great relationship with the size and thickness of Ejiao. Generally, the gelatin with relatively small thickness is boiled for about 2-3 hours, and it is recommended to cook for 4-5 hours with relatively thick thickness. If the gelatin is very large, exceeding 200g, it usually takes 6 hours to cook. Flower gum, or fish maw, is a dried product of various swim bladders, which is famous for its rich gum, also known as flower gum. Chewing gum, also called fish maw, is made of fish maw and is rich in protein and gum. Flower glue is made by drying the swim bladder (the organ that controls the ups and downs of fish) of large fish. The ranking of top fish maw is the king of fish glue in turn: anchovy glue (yellow-lipped fish), white glue (large white fish), sturgeon glue (sturgeon), yellow glue (African perch), sole glue (halibut) and door eel glue (door eel).