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KingYing Pork Marrowbone

KingYing Pork Marrowbone

** 每斤售價為 $62 (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

購買滿HK$600.00, 即送 康和精選產品 on order

HK$31.00
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Description
** 每斤售價為 $108 (按實際重量而收費)
筒骨是豬後腿的大髀骨,中間有洞,可以容納骨髓的大骨頭
骨髓含有豐富骨膠原及鈣質,多數用來煲湯,或用來做豬骨煲

大骨湯即豬骨湯,是鮮香味濃烈的一類高湯,此中富含鈣、骨膠原、骨黏蛋白等

以下是大骨湯的做法:


蘿蔔大骨湯

用料:白蘿蔔1個,豬筒骨 2根,生薑、鹽、花椒、料酒、醋、香油、雞精、蔥花適當。

做法:

一、白蘿蔔去皮切滾刀塊備用
二、筒骨敲成段,用冷水洗潔淨,而後放在開水裏,加少量鹽、料酒焯1-2分鐘,把水面的浮沫撇掉,撈出筒子骨待用。

三、取一個煲加2/3淨水進去,放到爐上用旺火燒開,把筒子骨和蘿蔔倒入煲里,加一小塊的老薑(用刀側面拍幾下),花椒數粒,滴入幾滴醋(好讓骨頭內的鈣質更輕易溶入湯內),大火燒開後改用文火再燉1個半小時左右。

四、預備一個大碗,放少量蔥花、鹽、雞精、香油,把湯盛進去就可以夠了,大功樂成,香氣撲鼻的蘿蔔大骨湯就做好了!



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Shipping & Payment

Delivery Options

  • 【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
  • 【Free shipping in special areas spend over HK$650】 Ma Wan, Park Island ( Delivery on every Friday)
  • 【Free Shipping in Special Distrist spend over $1100 】Tung Chung、Discovery Bay (Delivery on every Monday and Thursday)
  • 【Free Shipping by Self Pickup】Please remark the store location and pick up date
  • 【Pay the difference amount】Please remark the original order number#

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  • Cash on Delivery
  • Faster Payment System (FPS)
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