![]() ![]() These statements have not been evaluated by the Food and Drug Administration. For more information, please contact the manufacturer. You should not use this information as self-diagnosis or for treating a health problem or disease. We highly recommend that you do not solely rely on the information shown on our Web site and always consult with a physician, pharmacist, or other licensed health-care professionals regarding the labels, warnings, directions, and any inquiries before using or consuming the actual product. The content on this site is only for reference purposes and is not intended to substitute for professional medical advice or treatment given by licensed health-care professionals. Thus, it may contain more and/or different information than that is shown on our Web site. While we do our best to ensure the product information is correct, on occasion manufacturers may alter the actual product packaging and ingredients lists. ![]() ![]() It be made into a strong, water-resistant glue, or used to make isinglass for the clarification of beer. It is also used in the food industry as a source of collagen. If the weather is hot, you need to put it in the refrigerator.įish maw is usually served in soups or stews. Finally, put the fish maw in the stock and simmer for 30 minutes before adding the seasonings.Ĥ.If you like the fish maw to be bigger and thicker, you can continue to soak it in cold water for 1-2 days after cooking (depending on the size of the maw). The meat needs to be boiled for 2-3 hours to get the taste. You can put spare ribs, chicken legs or other meats with dried scallops, wolfberry, longan, etc. How to cook: 1.Soak in cold water for 2-3 hours in the refrigerator.Ģ.Put the soaked fish maw in boiling water, add ginger slices, scallion white and cooking wine, turn to low heat and cook for 3-5 minutes until soft.ģ.After removing the fish maw, rinse it with cold water, cut it into small pieces and cook it in the soup. ![]()
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