Sand-fried fish maw — dried fish maw puffed in hot sand so it stays light, airy and almost oil-free, turning springy and silky-soft once rehydrated. Unlike oil-fried maw it soaks quickly and needs no lengthy degreasing, making collagen-rich fish maw easy to enjoy at home. Perfect in corn thick soup, "cotton chicken" (棉花雞), and all kinds of nourishing Cantonese soups and braises.
Soak in cold water until soft before cooking; rinse, then add to soups or braises.
iBuddies 沙爆魚肚，以熱砂爆製嘅乾花膠，質地輕盈、幾乎零油份，浸發後煙韌滑嫩。相比油爆花膠，浸發更快、唔使長時間去油，喺屋企都可以輕鬆煮到一煲滋補花膠。最啱煮粟米羹、棉花雞，以及各式滋補老火湯同炆煮菜式。
烹調前用清水浸軟，沖洗後加入湯水或炆煮即可。
- Origin / 產地: Hong Kong (processed) / 香港（發辦）
- Packing / 規格: Approx. 150g (4 Tael) / 約150克（4兩）
- Storage / 儲存方法: Keep in a cool, dry place / 陰涼乾爽處存放