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Kinying Pork Fillet

Kinying Pork Fillet

** 每斤售價為 $57 (按實際重量而收費)

【一般市區送貨】消費滿HK$500免運費 on order

【西貢送貨】消費滿 HK$800免運費 on order

【偏遠地區送貨如港島南, 沙頭角, 大尾督, 清水灣, 珀麗灣, 馬灣】消費滿 HK$650 免運費 on order

【東涌, 愉景灣送貨】消費滿 HK$1100 免運費 on order

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Description
** 每斤售價為 $57  (按實際重量而收費)

豬踭肉為豬前腿的上部、去骨後所得的肉塊。性平，味甘鹹。豬踭肉肌肉纖維較粗，夾雜的筋膜較多，但鮮香味濃，可切成肉絲、肉片、肉丁或碎肉之用；適宜用醬滷、燜燉、紅燒、蒸煮等的烹調方法處理。

一味兩食建議
蓮藕章魚煲豬踭
材料:   蓮藕500g,   豬踭300g,   章魚乾50g,   蜜棗1個,   陳皮1角,   鹽少量

1.  蓮藕去節, 去皮, 洗淨, 切厚片
2.  豬踭洗淨, 飛水5分鐘,  取出瀝乾備用
3.  章魚乾稍浸泡後, 飛水取出備用
4.  將所有材料放鍋內, 加水, 大火滾起後轉小火煲2小時
5.  最後加鹽調味即可.

南乳蓮藕燜豬踭
 材料:  已煲過湯的蓮藕500g,  已煲過湯的豬踭300g,   薑數片,  八角1粒,   冰糖1湯匙
調味料:   花彫酒1湯匙,   南乳1磚,  老抽1湯匙

1.   燒熱油鑊,   放下薑,   八角,   冰糖,   快爆至冰糖融化成茶色
2.   下豬踭肉爆香至變色
3.   下所有調味料再炒
4.   下蓮藕,  再加入2碗水,  煮滾 ,   蓋上蓋子,   以中火燜煮1.5小時.
5.    汁收乾後,   再加少量蠔油再炒即成.

鼎爺介紹健營豬
Shipping & Payment

Delivery Options

  • 【門市自取】
  • 【General area】 Free shipping on spending over HK$500
  • 【Remote Areas】 Free shipping on orders over HK$650
  • 【Sai Kung District】Free Shipping on spending over HK$800

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  • Cash on Delivery
  • Faster Payment System (FPS)
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