野生干象牙花胶 100g Premium Ivory Fish Maw

Name of Product: Premium Dried Ivory Fish Maw

Weight: 100g

Quantity: 4-5 pcs (per 100g)

Size: 40/50 Head

Premium Dried Ivory Fish Maw

Premium Dried Ivory Fish Maw is a highly valued dried seafood ingredient known for its thick texture, natural appearance and excellent cooking quality. When properly soaked, it expands well and absorbs the flavours of the soup, creating a soft and pleasantly chewy texture.

In addition, Ivory Fish Maw is extremely versatile. It is commonly used in chicken soup, seafood soup, herbal broths, abalone dishes and other premium banquet recipes. Because of its mild flavour, it blends beautifully with chicken, pork ribs, scallops, sea cucumber and other dried seafood.

Whether you are preparing festive meals, family dinners or nourishing homemade soups, Premium Ivory Fish Maw is an excellent ingredient for a wide variety of recipes.

Why Choose Premium Ivory Fish Maw?

1. Carefully selected premium quality

2. Thick and substantial texture

3. Expands well after soaking

4. Soft and chewy after cooking

5. Absorbs soup flavours beautifully

6. Suitable for premium soups

7. Ideal for festive occasions

8. Suitable for home and commercial kitchens

Recommended Dishes:

Perfect for preparing:

1. Fish Maw Chicken Soup

2. Fish Maw Pork Rib Soup

3. Seafood Soup

4. Fish Maw & Abalone Soup

5. Fish Maw & Sea Cucumber Soup

6. Buddha Jumps Over the Wall

7. Herbal Double-Boiled Soup

8. Festive Banquet Dishes

Soaking & Cooking Guide:

Preparation

1. Rinse the fish maw thoroughly.

2. Steam the fish maw for 20 minutes (with ginger slices).

3. Soak in clean water (with seedless lemon slices)  for 24–48 hours, changing the water periodically.

4. Soak until fully softened.

5. Rinse again before cooking.

Cooking

Double-boil or simmer with chicken, pork ribs, scallops, sea cucumber or abalone. For fish maw cook for 20 minutes is enough.

Storage Instructions:

Store in a cool and dry place.

Keep away from direct sunlight and moisture.

After opening, seal tightly.

Frequently Asked Questions

Q: How long should I soak the fish maw?

Generally, soak for 24–48 hours depending on the thickness of the fish maw.

Q: Does it expand after soaking?

Yes. Proper soaking significantly increases its size and improves its texture.

Q: What dishes is it suitable for?

It is ideal for chicken soup, seafood soup, herbal broths, abalone dishes and festive banquets.

Q: Can I freeze it?

Yes. Keep it sealed and frozen for extended storage after soaking.

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产品名称：上等干象牙花胶

重量；100g

数量：4-5只 (每100g)

大小：40/50头

干象牙花胶｜厚身花胶｜炖汤佳品

干象牙花胶属于高品质花胶品种之一，以厚实胶身、天然色泽及细腻口感而深受许多家庭及餐厅喜爱。经过适当泡发后，花胶能够充分吸收汤汁，呈现柔软弹牙的口感，为炖汤增添丰富层次。

此外，象牙花胶用途广泛，可用于炖鸡汤、花胶海鲜汤、佛跳墙及各类宴席料理。由于本身味道清淡，因此容易与鸡肉、排骨、干贝、海参及其他海味食材搭配。

无论是节庆宴客、家庭聚餐，还是日常炖汤，干象牙花胶都是值得长期备存的优质海味食材。

为什么选择干象牙花胶？

1. 精选优质象牙花胶

2. 厚身饱满

3. 泡发后口感柔软弹牙

4. 容易吸收汤汁

5. 天然海味食材

6. 适合各种炖汤料理

7. 宴席及送礼皆适合

8. 家庭及餐饮业皆适用

推荐料理:

适合制作：

1. 花胶鸡汤

2. 花胶排骨汤

3. 花胶海鲜汤

4. 花胶鲍鱼汤

5. 花胶海参汤

6. 佛跳墙

7. 药膳炖汤

8. 节庆宴席料理

泡发及烹调建议:

泡发方式

1. 将花胶简单冲洗干净。

2. 将花胶蒸 20分钟 (放上姜片)。

3. 放入清水浸泡约24–48小时 (与去籽柠檬片) ，期间建议换水。

4. 浸泡至完全变软。

5. 清洗干净即可用于炖汤。

烹调方式

可搭配鸡肉、排骨、干贝、海参、鲍鱼及其他海味一起炖煮, 花胶煮20分钟即可。

保存方式：

请存放于阴凉干燥处。

避免阳光直射及潮湿环境。

开封后请密封保存。

常见问题（FAQ）

Q：花胶需要泡发多久？

一般建议泡发24–48小时，实际时间会因花胶厚度而有所不同。

Q：泡发后会变大吗？

会。泡发后体积明显增加，口感也会更加柔软。

Q：适合哪些料理？

适合鸡汤、排骨汤、海鲜汤、佛跳墙及各类炖汤。

Q：可以冷冻保存吗？

可以。泡发后可将其冷冻待下次烹煮。