Fish maw preparation guide:

1. Soak fish maw in cold water in the refrigerator for 2-3 hours.

2. Place the soaked fish maw in boiling water with ginger slices, white scallion, and cooking wine. Reduce heat and simmer for 3-5 minutes until soft.

3. Remove fish maw and rinse thoroughly with cold water. Cut into small pieces and add to soup. You can add pork ribs, chicken drumsticks, or other meats with dried scallops, goji berries, and longan for a stew. Meats need to be simmered for 2-3 hours to release their flavor. Finally, add the fish maw to the broth and simmer for 30 minutes, then season and serve.

4. If you prefer the fish maw to be larger and thicker, after cooking, you can continue to soak it in cold water for 1-2 days (depending on the size of the fish maw). If the weather is hot, it needs to be refrigerated.