60 Heads - Dried Pufferfish Maw (150g)

Method one:

Put it on the plate and steam for 15 minutes, then put it in cold water and soak it in the refrigerator overnight.

Method Two:

Boil the water first, then turn off the heat, add the fish maw and bake until the water is cold, then put it into the refrigerator to soak overnight.

Method three:

Wash the fish maw, then ready for making soup directly, simmer/boil for 1 hour.