1. Use 20% of the oil temperature to soak the fish maw until it starts to shrink.
2. Soak in cold oil for 1 day.
3. The soaked fish maw is fried in 50% hot oil until it expands.
4. Soak in water.
5. Heat a pot with oil, stir-fry dried shrimps, ginger, and green onions until fragrant. Add an appropriate amount of broth and bring to a boil to adjust the flavor.
6. Cook the fish maw for a little while, sprinkle with a little pepper.
7. Serve into the plate.
8. Sprinkle a little green onion and wolfberry, top with thin gorgon, and the roasted fish maw with a crunchy texture and gelatinous texture is ready.
