Isinglass Ginger Milk

Overview

Soak 25 grams of isinglass in pure water for 24 hours.
Remove after soaking, add milk, ginger, sugar and cook over low heat.
The advantage of cooking over low heat is that the collagen can be cooked out and the flavor of ginger can also be cooked out.
When two bags of milk are boiled, one bag will be almost the same. If you like a gelatinous texture, you can continue to cook it, and finally it can be frozen.
It can be refrigerated to expel cold and dampness. This isinglass is cheap and you won’t feel bad eating it every day. Children can eat it as they grow older.