Egg Gum is the fish glue of a small fish that cruises the waters of several countries around Southeast Asia. The fish species of egg gelatine is mainly Thailand, Malaysia, Russia and other countries or domestic common freshwater fish, such as bighead carp, grass carp and so on. In Hong Kong, it is called "phoenix gum".

Fish glue, is a dried product of fish foam. Many fish glue is named by shape, origin and characteristics. Especially the newly developed varieties in the last few years are usually named by their shapes, such as this egg gelatin, which is called egg gelatin and egg fish gelatin because it looks like an egg. Besides resembling a round egg, egg gelatine is also available in flat round and flaky shapes.

Egg fish glue soaking method:

1, fish glue with water to wash two or three times.

2, add more water in the pot and boil. After the water, put the fish glue into the blanch for about 30 seconds, fish out the fish glue. Soak the fish glue into cold water, the amount of cold water as much as possible. Soak for 24 hours and place in the refrigerator to keep fresh, changing the water 3-4 times halfway through.

3. After soaking is complete. Dispose of the individual oil stains on the fish glue.

4, next you can stew it, stewing the amount of water just not over the fish glue can be stewed, stew time 0.5 hours can be, because the soaking is sufficient, stewing time does not need to be long.