1. Oiling: set the pot on fire, add oil, and the oil is 3% hot. Put the fish belly into the oil pan to be softened, cut it and put it in the oil pan, hold it down with a spoon, and fry it with slow fire. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, the pot can be put down; After the oil temperature drops, it will ignite again and ignite repeatedly. Thick frying takes a little longer, while thin frying takes a little shorter.

2. Water hair: The soaking time depends on the thickness of the flower gum. The thick one lasts longer, while the thin one lasts shorter. Generally speaking, the soaking time is 5 to 1 hours. Because the flower gum has a little oily and fishy smell, it will fly after soaking.

3. Evaporation: firstly, wash the fish maw with hot water until it is soft, put it into a basin, add cold water, seal the mouth of the basin with plastic wrap, steam it in a drawer for 5-6 hours, and take it out. Rinse it with warm water several times until it is not sticky, and soak it in cold water. Generally, 5 grams of dry belly can swell to about 2 grams.