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Kinying Pork Shoulder (Collar-butt)

Kinying Pork Shoulder (Collar-butt)

** 每斤售價為 $135 (按實際重量而收費)


HK$68.00
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Description
** 每斤售價為 $135  (按實際重量而收費)

梅頭肉為去骨後所得的肩胛肉,肉質細膩,有間隙脂肪。性平,味甘鹹。 
合適烹調方法有煎、烘烤、燒烤、清燉、油炸、蒸煮和燙焯。


泡菜炒肉片
材料:    梅頭300g, 泡菜150g, 毛茄2條, 蒜頭2瓣, 韓式辣醬1湯匙
醃料:     韓式醃肉汁1湯匙,   冠珍老抽1茶匙,    冠珍麻油少許

1.   梅頭洗淨抺乾切片, 用醃料醃20分鐘.
2.   毛茄切粒,    蒜頭切片備用.
3.   燒熱鑊,   下2湯匙花生油以小火把蒜片爆香,   再加入梅頭肉片炒至七成熟.
4.  加入韓式辣醬兜勻,  再加入泡菜兜炒.
5.     加蓋焗片刻, 最後下毛茄粒炒一會, 即成.

鼎爺介紹健營豬
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