The difference between fish maw and fish maw, the recipe should be good

Many people don’t know much about fish maw and fish maw, and don’t know how to eat them. In fact, people in the industry know that fish maw and isinglass are the same. And if you want it to work properly, you must have a better recipe.

Fish maw is a seafood product made from collagen from fish tissue. It is popular among people because it contains a large amount of collagen protein and is easy to absorb and utilize. Isinglass is as famous as bird's nest and shark's fin. It is one of the "Eight Delicacies" and is known as the "Ginseng of the Sea". Modern Chinese medicine believes that fish maw is sweet and mild in nature, and has the effects of nourishing blood and stopping bleeding, tonifying the kidney and consolidating essence. It is suitable for pregnant women, the elderly, and people with qi and blood deficiency and anemia. However, it should be noted that it is not suitable for patients with high blood viscosity and hyperlipidemia.

Fish maw, also known as isinglass, is one of the four major tonics in China and is known as the eight delicacies of the sea. Fish maw mainly comes from India, Pakistan and other places. It is rich in gelatin, so it is called fish maw. It has high nutritional value and can strengthen the body, nourish the blood and improve skin quality.

How to eat

1. Stewed Fish Maw with American Ginseng and Wolfberry

Ingredients: 7 fish maws, some wolfberry, some American ginseng, some rock sugar;

practice:

1. Soak the fish maw 10 hours in advance;

2. Cut the soaked fish glue into strips with scissors and add wolfberry;

3. Pour into the pot, add water and American ginseng;

4. Cover the lid, add rock sugar when the stew is done, cover the lid and wait for the rock sugar to melt.

Efficacy: Nourishes blood and stops bleeding, nourishes the kidney and consolidates essence, replenishes qi and blood, and nourishes the complexion.

2. Fried fish cakes with dragon fruit and celery

Ingredients: 150g isinglass, 1 dragon fruit, 1/4 celery, appropriate amount of oil, salt, light soy sauce, cornstarch, and carrots.

practice:

1. Brush a thin layer of oil in a frying pan, heat it up, put in the fish glue and spread it thinly; fry over medium-low heat until both sides are golden brown, then serve. Let cool and cut into small cubes;

2. Wash the dragon fruit skin and cut it vertically from 1/5; use a knife to make a cross-shaped cut on the dragon fruit flesh and take out the flesh; keep the shell as a container and randomly cut a few cuts on the edge to make the shell look more beautiful;

3. Peel and dice the carrots, and wash and dice the celery;

4. Heat the oil in a pan, add the carrot cubes and stir-fry until they are soft. You can sprinkle some water during the frying process. Add the celery cubes and stir-fry until the celery cubes turn green. Add salt to taste and set aside.

5. Pour the fried diced fish cakes into the pot, add appropriate amount of light soy sauce, and stir-fry evenly; Steps for making fried fish cakes with pitaya and celery 1010. Pour the diced carrots and celery just fried;

6. Pour in the diced dragon fruit and stir-fry evenly;

7. Add cornstarch to water to make water starch, pour into the pot, thicken with a thin starch, stir fry evenly;

Efficacy: Calming the liver and lowering blood pressure