This post is for littlestream, who wanted to know how to soften
Fish Maw for the Reunion Dinner Steamboat.
This year's one is just over but this one will be handy for next
year! 
This is found in a cookbook from Hong Kong by a Master Chef, Tham
Yui Kai. He's very famous in the Chinese cuisine world. 
METHOD OF SOFTENING FISH MAW
1. Soak fish maw in fresh water for a while. Then, boil it with a
suitable amount of boiling water for about 30 mins, cover pan, turn
off flame to soak for about 2 hrs until cooked (if it is uncooked,
to boil for another 15 mins, then turn off the flame to soak for a
while). Remove and soak in the fresh water.
2. Cut fish maw into pieces, and boil with a suitable amount of
boiling water for a while. Heat pan with some oil, add in spring
onions and garlic to fry deliciously, then add in suitable amount
of fresh water, some wine, and bring to the boil for about 2 mins.
Lastly, add in the fish maw pieces and bring to the boil for
another 2 minutes, remove spring onions and garlic. Soak fish maw
pieces in the fresh water.
3. When preparing to cook, just soak fish maw pieces in boiling
water and then cook it with the other materials.
Bear in mind, though, that the fish maw here is not the pre-fried
version you often purchase from the markets. (I think) Because if
it's that type of fish maw, it will disintegrate with so much
soaking! 
The Chinese name for
the fish maw the chef is referring to is "Bai2 Hua1 Yu2 Du4".
