Mawfish is a food rich in high protein and various nutrients. Regular consumption of mawfish can supplement the vitamins and minerals that the body lacks. Mawfish is a very nourishing food and is known as the ‘edible bird’s nest’. There are many ways to make mawfish, the most common method is to make soup, which is not only delicious but also very nourishing.

Mawfish jelly, red date, and silver ear soup

Materials; 50g of mawfish jelly, 7 red dates, half a piece of silver ear (quantity for one person)

Method

1 First soak the mawfish jelly until it becomes soft (about 2 hours) and then cut it into strips with scissors! Wash the red dates and silver ear clean!

2 Put mawfish jelly, red dates, and silver ear together in a steaming pot, add an appropriate amount of water! Then steam for about 2 hours!

Add a little sugar or rock sugar for seasoning after it is cooked!

The human skin contains about 70% collagen, but it will gradually decrease and be difficult to recover with age, with 25 years as the peak period of loss! This leads to skin aging, wrinkles, crow’s feet, dullness, freckles, facial sagging and relaxation, and other problems! Mawfish jelly is rich in high-grade collagen 84.2%, with only 0.2% fat. Traditional Chinese medicine believes that mawfish jelly tastes sweet and has a mild property, nourishing without causing dryness, and is an ideal food for nourishing and not gaining weight! It is beneficial to vitalize the body and blood, beautify the face, lighten hyperpigmentation, remove wrinkles, firm the skin, repair postoperative massive hemorrhagic wounds, enhance resistance, and achieve whitening and moisturizing effects, which are very practical for people of all ages, genders, and ages. It is especially recommended for women who want to take care of themselves, pregnant mothers, and postpartum women to consume.

Coarse jelly

After cleaning the coarse raw materials such as heads, tails, and bones mixed with blood, meat, and internal organs, they are heated with steam in a pressure cooker, then filtered or separated by high-speed centrifugation, and the impurities and fish oil are removed. After evaporation and concentration to 50% concentration, preservatives and spices are added to make it. It does not freeze at room temperature and is convenient to use. It is an adhesive for wood, leather, etc., and also a powder adhesive in the manufacture of matches and sandpapers.

Mawfish jelly

After washing the swim bladder to remove slime and blood stains, the inner and outer layers are peeled off, and the larger and thicker ones are dried separately into sheets of jelly; the smaller and thinner ones are stacked and crushed into circular or strip shapes, dried and called round jelly or strip jelly. They are slightly yellow, semi-transparent, strong and tough, with a slight fishy smell, used as clarifiers for beers and other beverages and as thickeners for fruit juices and jams. In addition, high-quality mawfish jelly, also known as fish maw, is a traditional delicacy. Mawfish jelly of the yellow-lipped fish is a precious tonic. Mawfish jelly is used as a clarifier for alcoholic beverages, has long been used for beer clarification, improves the coolness, correspondingly improves the freezing stability, and has a certain effect on shortening the post-ripening period.