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Kinying Pork Belly

Kinying Pork Belly

** 每斤售價為 $98 (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$45.00
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Description
** 每斤售價為 $98  (按實際重量而收費)

豬腩肉為豬腹腔靠近肚腩、帶脂肪層的肉,它的脂肪含量是全豬最高的。
性平,味甘鹹。在烹飪中主要用於煎煉出油以添香味,也可與瘦肉結合制成餡料或製作菜餚。
適宜烹調方法有醬滷、燜燉、烘焙、紅燒等。

港式腩义
材料:   五花腩半斤,   燒烤醬 3湯匙,   花彫酒 2湯匙,   
                    冠珍生抽      2茶匙,   蜜糖1茶匙

1.     將所有調味料和蜜糖混合成醬.
2.     將混合醬塗勻五花腩,   醃1小時.
3.     預熱焗爐200度, 再將已醃好的五花腩和醬汁
           放入焗盤再包好鍚紙.
4.     放入焗爐焗50分鐘
5.     50分鐘後掃上醬汁, 再焗10分鐘
6.     焗好後,   再掃一次醬汁.
7.     切成塊,   即可.


醬油五花腩
材料: 五花腩1斤, 京蔥半條(洗淨切段)
調味料:     生抽 4湯匙, 甜豉油2湯匙, 水1公升, 冰糖50g,   花彫酒      50ml

1.     五花腩放入滾水內以大火煮滾,   加蓋轉細火煮50分鐘.     熄火焗30分鐘, 
           取出切厚件, 備用.
2.     鍋內加入所有調味料, 以中火加熱至冰糖溶化, 下五花腩加蓋以細火
           燜30分鐘,   熄火焗30分鐘.
3.     以中火加熱,   下京蔥段,   煮至收汁,   即成.

鼎爺介紹健營豬
Additional details
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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)
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  • 【Pay the difference amount】Please remark the original order number#

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