Fish maw must be soaked in advance before eating. There are two methods: oily and water. Thick fish bellies can be made in two ways, while thin fish bellies are easy to rot in water, so it is better to use oil to make them. 1.Small fish bellies such as oily yellow fish bellies and turtle fish bellies should be oily. Wash and drain the fish belly with warm water first, and then fry it in a warm oil pan. The oil should be kept at a low temperature to ensure the quality. When frying, don't fry the coke yellow and the outer coke is not penetrated. When the fish belly is fried, it will break when it is folded, and the cross section is spongy, so it can be fished out. However, we should pay attention to the fact that the fish bellies will not be fried at the same time because of their different thicknesses. Take out the fat ones first to avoid going too far. Yellow-lipped belly, hairy belly, sturgeon belly, etc. are big and thick. When the oil is fat, first simmer the fish belly in a low-temperature oil pan for 1-2 hours. After the fish belly becomes soft, raise the oil temperature with a strong fire and keep turning it until the fish belly is swollen and full. But the fire should not be too strong, otherwise, it is easy to cause the external focus to be impenetrable. 2. Water hair: first soak the fish belly in clear water for several hours, wash it clean, put it in a stewing pot, add cold water to boil, then leave the fire, and then burn it after cooling, two or three times a day, and then take it out two days later and soak it in clear water for use. When soaking fish maw, avoid contact with boiled water of shrimp and crab, so as not to be contaminated with peculiar smell.

After soaking, the soup is the best nutrition. If you pursue the taste, then it is not bad to make it into a grilled dish. Just tick it a little before cooking, and it is best to serve it with Guangdong vegetable core, so it will not be too greasy.