【Product】 Wild Fengwei Fish Maw (feng-wei-jiao)

【Origin】 Myanmar

【Specification】 30 ct/lb

【Weight】 16oz / 454g

【Storage Method】 Store in a dry place at room temperature.

【Precautions for Consumption】 All fish maw products are prohibited for consumption by individuals with a cold or fever. Gout patients must strictly limit their intake.

【Detailed Information】 This product is a health food made by drying the swim bladders of deep-sea Red Drum. The appearance is slender and long, with the tail part split or pointed. It is named so because its shape resembles the tail of a phoenix when rolled up. It has a very mild fishy odor (almost none), making it easy to soak and expand, and it boasts the best compatibility for fish maw dessert dishes. It is a typical high-protein, low-fat natural tonic fish maw loved by many consumers, and is also commonly referred to as "natural collagen for women" among the public.

【Traditional Chinese Medicine Characteristics】

1. Sweet.

2. The property is peaceful and balanced, protecting overall body functions gently without irritation. It suits most body constitutions safely.

3. Helps lubricate body fluids, relieves dryness, and provides deep moisture and nutrients to the kidney, liver, and stomach systems.

【Efficacy】

1. Nourishing Yin and Replenishing Blood, Relieving Dryness and Regulating Menstruation: It can gently supplement the body's yin fluid and qi-blood. It has a very good conditioning effect on dry mouth and tongue, tidal fever caused by yin deficiency, and sallow complexion, irregular menstruation caused by blood deficiency.

2. Tonifying the Kidney and Benefiting Essence, Strengthening Muscles and Vessels: Fish maw has been known since ancient times to "tonify the kidney and benefit essence". By supplementing essence and blood, it strengthens bones, lubricates joints, and relieves joint discomfort and soreness of the lower back and knees in middle-aged and elderly people, as well as the athletic population.

3. Beautifying the Face and Nourishing Skin, Delaying Aging: Rich collagen components nourish the skin from the inside out. Through "internal nourishment", it improves the dull complexion after staying up late, reduces fine lines caused by dryness, and increases skin elasticity.

4. Protecting the Stomach and Lubricating Intestines, Promoting Digestion: The natural gelatin has a certain protective and reparative effect on the gastric mucosa, reducing the erosion of the stomach wall by stomach acid and promoting intestinal peristalsis.

5. Promoting Wound Healing and Post-operative Recovery: It can provide a large amount of protein raw materials, helping individuals after surgery or childbirth to accelerate wound and tissue repair, and assisting in boosting immunity.

【Applicable Symptoms】

1. Kidney deficiency with spermatorrhea, postpartum wind-spasm, insufficiency of qi and blood, hematemesis and hematochezia (assisted hemostasis), flooding and spotting (uterine bleeding), chronic cough due to body deficiency, conditioning of stomach pain and gastric ulcers, etc.

2. Suitable Targets: Women with poor complexion due to long-term staying up late, mothers with damaged qi-blood and weakness during pregnancy preparation and postpartum confinement periods, individuals with weak constitutions, the post-operative recovery population, and middle-aged and elderly people who need joint care.

【4-Step Method for Soaking 30 ct Fengwei Fish Maw】

Step 1: Prepare the Base (To Prevent Sticking) Prepare a stainless steel or ceramic plate, and cover the bottom completely with ginger slices, green scallion sections, or lettuce leaves. Place the dry fish maw on top of the ginger, scallions, or vegetable leaves.

Step 2: (Steam for 3-4 Minutes) After the water in the electric rice cooker or pot is completely boiling, place the plate inside to steam. Strictly set a timer for 3-4 minutes (the fish maw only needs to become slightly soft; absolutely do not steam it until it becomes mushy).

Step 3: (Rinse) After taking it out of the pot, immediately wash it with cold water to lower the temperature. If there are any impurities, gently rub and wash them clean with your fingers.

Step 4: Soak for 10-12 Hours (Change Water Mid-way) Prepare a container that is absolutely free of oil, add purified water (adding ice cubes is even better), and ensure the water level is at least 2cm above the fish maw. Close the lid and place it in the refrigerator's chiller compartment. When it has been soaked for 5-6 hours, completely discard the old water and replace it with clean ice water and purified water again.

【Cooking Tips】 Reference Recipes for Tonic Dessert Dishes:

Method 1: Hong Kong Style Milk Fish Maw Dessert / Fish Maw Pudding

1. Place 2-3 pieces of well-soaked Fengwei fish maw (cut into small pieces of 1-2cm), 2 pitted red dates (sliced), and 6-8 goji berries into a personal ceramic stewing pot (or the inner container of a double boiler).

2. Pour in 250ml-300ml of whole milk powder or whole milk. Close the inner lid tightly to prevent water vapor from entering and diluting the milk flavor.

3. When the water in the large outer pot boils, place the container inside, close the outer lid, and stew over medium-low heat for about 30 minutes.

4. When 30 minutes is reached, add 1 tablespoon of condensed milk (about 20g) and stir well. Close the lid and cook for another 5 minutes to let the condensed milk and milk blend completely.

(To make fish maw pudding: Limit the milk amount to 250ml or less. After cooking, let it cool at room temperature, then place it in the refrigerator for more than 4 hours. The rich natural collagen component inherent in the fish maw will react with the condensed milk and solidify into a perfect pudding form like cheese).

Method 2: Papaya, Peach Gum, and Fish Maw Stew

1. 10-15g of peach gum needs to be soaked in cold water for more than 12 hours in advance, and black impurities must be washed completely clean for preparation.

2. Place the soaked peach gum and sliced red dates into a ceramic container first. Pour in a proper amount of clean water or milk just enough to submerge the ingredients, close the lid, and double-boil over high heat then turn to low heat for 30 minutes.

3. After 30 minutes, add the cut, soaked fish maw (2-3 pieces) and less than half a ripe papaya (peeled, deseeded, and cut into bite-sized pieces) together. Close the lid and double-boil for another 15 minutes.

4. At the 45th minute, add 1 tablespoon of condensed milk (about 20g) and mix evenly. Close the lid and stew for another 5 minutes, then turn off the heat and enjoy while it is warm.

Precautions:

1. Absolutely do not add condensed milk and boil it from the very beginning of the cooking stage. If condensed milk remains under high-temperature conditions for more than 30 minutes, it will turn yellow, develop acidity, and the bottom of the container can easily burn and stick.

2. If you do not prefer the unique taste of condensed milk, it can be replaced with rock sugar (in this case, it must be put in from the beginning together with the fish maw); however, the inherent rich and savory flavor of milk will be somewhat reduced.