Ranges from 12 hours to 24 hours.

The soaking time of fish maw has a great relationship with the thickness of the fish maw and the water temperature. If it is soaked in cold water, generally a thinner fish maw may need to be soaked for 12 hours, while a thicker fish maw may need to be soaked for 12 hours. Soak for 24 hours, or even longer; if you use hot water to soak, the soaking time can be greatly shortened, but it is generally recommended to use cold water to soak.

Notes:

1. Generally, fish maw should be soaked in hot water.

2. Put the fish maw into boiling water for about 20 minutes, turn off the heat, and bake until the water is warm. Take it out and soak it in cold water. Change the water every day (avoid getting any fat on it).

3. Fish maw is very heavy in gum and is easy to stick to the bottom. It is best to use a bamboo mat as a base when cooking to prevent it from burning.

4. When cooking, use ginger, green onions, oil, salt, and shochu in a wok, add water, wait until the water boils, put the fish maw into the boiling water and boil for about 15 minutes to remove the fishy smell.

5. The fish maw will gradually melt if it is cooked for a long time.

6. To make the fish maw delicious, first boil the soup and then add the fish maw for about 20 minutes.

Note: Generally, isinglass does not need to be soaked. It can be directly put into a ceramic soup pot and cooked together! This saves soaking time. Generally, the entire pot is placed in a hot water bath, and the stewed isinglass will not stick to the pot at all.

It can also be stewed with chicken, and the stewed soup will be more delicious!

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