This fish maw is made by stir-frying at high temperature instead of deep fat frying. It is a low-fat, high-protein food that is rich in gelatin, protein, phosphorus and calcium. The processing method is simple and it is easy to soak. It can be used to make soup, porridge, stir-fry, stew, steam and other dishes with different flavors, such as: corn and fish maw soup, fish maw stuffed with various flowers, abalone, sea cucumber and fish maw hot pot, etc.