How to soak fish maw for hair?

There are two ways to soak fish maw for hair: oil hair method and water method. Both methods can be used to hair the thick fish maw, while the thin fish maw is easy to be damaged by water, so it is better to use oil hair. ?

Oil hair

Put the pot on the fire, add oil, heat the oil to 30%, put the fish maw until soft, cut it and put it in the oil pot, press it with a spoon and simmer Dip and fry. When you see the fish maw bubbling, turn it over and fry; if the oil temperature rises, lower the pot; after the oil temperature drops, put it back on the heat and turn off the heat repeatedly. The length of frying time can be determined according to the quality of the fish maw. The thicker ones take a little longer to fry, and the thinner ones take a shorter time to fry. Do not fry at high temperatures to prevent the skin from becoming charred and the meat becoming opaque. The criteria for deep-frying the fish maw: the oil in the pot does not turn over, the fish maw breaks as soon as it is patted, and the cross section is sponge-like. Put the fried fish maw in a basin, first press it with something, then pour in boiling water to soften it, then take it out and squeeze out the water.

Water hair

How long to soak depends on the thickness of the fish maw. Thicker ones need to be soaked longer, thin ones need to be soaked shorter. Generally speaking, the soaking time is 5 to 10 hours. Since the flower tape has a slight oily and fishy smell, it needs to be soaked in water after soaking. Just pour water into the pot, add ginger slices, bring the water to a boil, then reduce the heat to low, add the soaked fish maw, blanch it for about half a minute, pick it up, rinse it with water, squeeze out the water, soak it in water and set aside. The fish maw becomes very big after being soaked in water, the fish maw becomes very soft after being baked, and the fish maw shrinks after cooking. These phenomena are normal. Because fish maw absorbs enough water when soaked in water, it becomes larger, and when cooked, the water flows out, so it becomes smaller and thinner. To maintain the enlarged shape, alkaline water must be added (this is why frozen fish maw in supermarkets is so thick) ), but that’s not healthy.