There are four main ways to make fish maw: evaporation, water hair, oil hair, and frying.

Evaporation

1. Soak the fish maw in water until soft. The time depends on the size of the fish maw. Under normal circumstances, it takes a few hours or overnight. It is best to soak fish maw for more than 1 tael for more than 1 day. (The soaking process in summer should be placed in the freshness compartment of the refrigerator)

2. Wash the fish maws and remove the grease (the ones that are yellow and oily when touched by hand). If the grease is not removed cleanly, there will be a fishy smell. To remove grease, you can use a knife, scissors and other tools to scrape it off. If some cannot be removed, you can cut off a little.

3. Add water to the pot and bring to a boil. Place the fish maw on the steaming rack and let it evaporate over high heat. (An appropriate amount of ginger can be added to the fish maw to remove the fishy smell. It is normal for the fish maw to be rolled up.)

4. After steaming, rinse the fish maw with water continuously. After cooling, immediately soak it in ice water, or directly Soak in water and put in the fresh compartment of the refrigerator.

The hair is well-haired when the weight after hair-making is about 3-4 times that before hair-making. If it is not yet fully developed, you can continue to soak it in water.

Water hair

Soaking in boiling water

Suitable for thinner or smaller fish maws, such as cultured white fish maws or less than 7 qian (5 grams is 1 qian) The fish maw, etc.

One: 1. Soak the fish maw in water until soft. Generally, 3 hours is enough for small fish maw. (The soaking process in summer should be placed in the freshness compartment of the refrigerator)

2. Boil the water, (you can add ginger appropriately to remove the fishy smell), pour it into the fish maw, pour out the water after 3 minutes, and then put it in immediately Soak in ice water for a few hours.

Two: Boil in a pot

Suitable for slightly larger fish maw.

1. Soak the fish maw in water until soft. The time depends on the size of the fish maw. Under normal circumstances, it takes a few hours or overnight. It is best to soak fish maw for more than 1 tael for more than 1 day. (The soaking process in summer should be placed in the freshness compartment of the refrigerator)

2. Add water to the pot and bring to a boil (you can add ginger appropriately to remove the fishy smell), put the fish maw into the pot and cook. There is no need to close the lid, so you can always pay attention to the changes in the fish maw. The cooking time refers to the "evaporation" method above.

3. Take out the boiled fish maw and rinse it with water. After cooling down, immediately soak it in ice water, or soak it in water directly and put it in the fresh-keeping compartment of the refrigerator. When the weight after hair is about 3-4 times that before hair, it is considered to be good. If it is not yet fully developed, you can continue to soak it in water. Note: This method is not suitable for fish maws that are too thin or too small, because the fish maws are too small and can easily over-cook as soon as they are put into boiling water, making it difficult to control the time.

Oily hair

Thin or smaller fish maws are more suitable for oily hair than thick ones. Because the temperature of the oil pan is higher, the thinner fish maw will expand more easily after being put in.

One:

1. If the fish maw is dirty, it is recommended to soak, wash and dry it before use (because the fish maw after oiling is honeycomb-shaped and difficult to Clean the impurities inside).

2. There should be no moisture in the fish maw and the pot used for oil hair, otherwise it will cause the oil in the pot to splash.

3. The fire should not be too strong, and should be controlled at medium to small fire. 4. Put in the fish maw, it is recommended to put it in one by one. After the fish maw is placed in the oil pan, it will immediately shrink into a ball, and then it will expand rapidly after a while. The color of the enlarged fish maw will become different from before. With the help of chopsticks, press on some unswelled parts of the fish maw (such as the middle part) to fully soak it in the hot oil. The unswelled parts will gradually rise under the action of hot oil.

5. Pick up the fish maw after it has grown, rinse off the oil on the surface as much as possible, and then soak it in water. After a few hours, the fish maw will fully absorb the water and stretch out.

6. Cut the fish maw into blocks or strips as needed and set aside. If you can't finish it, put it in the refrigerator to freeze.

7. The texture of the fish maw oil is different from that of evaporation and water. It is crispy and has a little "fish flavor", which is somewhat similar to the texture of pig skin.

8. The fish maw after being oiled is generally more "crispy", which makes the originally weak fish maw more elastic, and the originally fishy fish maw smells fishy after being oiled. will also be significantly reduced.

Stir-fried

This method uses sea salt to stir-fry. First heat the pan and stir-fry the salt, then pour in the fish maw and stir-fry. The fish maw should be put in one by one.

Compared with oiled hair, the advantage of fried hair maw is that there is no oil in the fish maw after frying. The fish maw after oiled hair will still have a little oil even if it is washed for a long time. However, it is easier to operate if oil hair is used in general households, while fried hair will be more troublesome.

Note: Fish maw oil hair and stir-fried fish maw will not be over-cooked as easily as evaporation and water hair. The cooking time can be controlled at about 10-20 minutes.