The efficacy and role of fish maw

　　 Efficacy to invigorate the spleen, nourish the kidney, and diuresis. It is suitable for edema, turbid urine, dizziness, sore knees, fatigue, loss of appetite, pale tongue, thin white coating, heavy pulse, etc. Rich in protein, fat, calcium, phosphorus, iron, etc., it is sweet in nature and flat in taste, which enters the kidney and liver meridian. It has the functions of nourishing kidney and essence, nourishing liver and extinguishing wind, hemostasis, and anti-cancer.

Don't eat too much fish maw, it is easy to cause body burden.

Fish maw needs to be thoroughly dried and then deep-fried to a golden brown. The general cooking method uses braising or boiling soup. In addition, fillings can also be used for brewing.

The general way of eating:
1. Prepare a pot of hot oil and fry the dried fish maw until it is slightly expanded.
2. Make sure that each part needs to be fried, otherwise, some parts that are not fried will become very hard and cannot be eaten
3. The fried maw can be immersed in cold boiling water until the maw becomes soft
4. Drain the cooled and softened maw and cut into small pieces
5. Add fish maw into dishes or soup and cook until cooked and ready to eat

* The fish maw that has not been fried must be placed in the refrigerator to maintain the flavor after being placed in a normal environment for a period of time
* The fish maw that has been fried should be eaten as much as possible on the same day, so you can fry as much as you want to avoid frying too much.
* It is not recommended to reuse the oil from the fried fish maw

魚鰾的營養成份：

　　魚鰾中含有的生物小分子膠原蛋白質，是人體補充合成蛋白質的原料。且易於吸收和利用。它是以水溶液的形式貯存於人體組織中，從而改善組織營養狀況和加速新陳代謝。現已證明，富含膠原蛋白質的食物可通過膠原蛋白的結合水，去影響某些特定組織生理機能，從而促進生長發育，增強抗病能力，起到延緩衰老和抵禦癌症的效能。在中國的漢代即有藥書有記載魚鰾作為藥用的功效;到了唐朝已作為貢品之一，中醫理論認為：魚鰾及具有滋補的功效;是女士養顏護膚美容保健佳品，醫學研究發現，魚鰾中含有海量的維生素族群，和多種微量元素，其中維生素A含量超過其他魚類產品，對美容補鈣都很有好處。

魚鰾的功效與作用

　　功效健脾、補腎、利水。適用於脾腎氣虛而致水腫、小便白濁、頭暈膝酸、神疲乏力、食慾不振，且舌淡苔薄白、脈沉細等。富含蛋白質、脂肪、鈣、磷、鐵等，性甘，味平，入腎肝經。具有補腎益精，補肝熄風，止血，抗癌等作用。

食用魚鰾不要過量，容易造成身體負擔。

鱼鳔需要彻底晒干后再经过油炸成金黄色。一般的煮法用焖煮或煮煲汤。此外，也可放入馅料用来酿制.

一般食用方式:
1. 准备好一锅热油，将干货鱼鳔油炸至有些膨胀即可捞出
2. 要确定每个部位都需要油炸过,不然有些没油炸到的部分会变得很硬而没办法食用
3. 已炸好的鱼鳔可以浸入冷开水中至鱼鳔变软
4. 将冷却与变软后的鱼鳔沥干并剪成小块
5. 将鱼鳔加入菜肴或汤中煮至熟即可食用

* 还没油炸过的鱼鳔放置在一般环境一段时间后, 必须放置冰箱冷藏保持风味
* 已油炸过的鱼鳔尽量当日食用，所以要吃多少就炸多少，避免炸太多吃不完
* 炸过鱼鳔的油不建议再重复使用