Fish maw egg drop soup, add pepper, scallion and corrainder, it tastes even better

This type is the fried fish maw, it has a scrunchy texture similar to a sponge, when boiled down it becomes smooth and silky. It doesnt have any particular flavour at all and needs to absorb flavours from other ingredients. Fish maw is usually taken from fishes that are larger in size for example croaker fish which is commonly seen in most seafood markets.