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[日日煮餸菜包 by Angus] 秘製醬炆豬頸肉

[日日煮餸菜包 by Angus] 秘製醬炆豬頸肉

Regular price HK$99.00
Regular price Sale price HK$99.00
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收工返到屋企想食返餐住家飯,但係嫌買餸辛苦之餘,仲要洗洗切切,慢慢醃慢慢煮好麻煩?

即開即煮,15分鐘就快速輕鬆煮出色香味美嘅住家菜!

 

秘製醬炆豬頸肉

 

製作⽅法:

1 先把豬頸⾁煎香,然後盛起備⽤。 

2 爆香蒜蓉及薑⽚,然後加入⽔500~700ml( 視乎客⼈⼝味的濃度⽽定 )、混合 醬、冰糖、檸檬葉、冬菇及⾺蹄。 

3 豬頸⾁回鍋炆⾄入味並把醬汁收濃後加入紅椒⾓略煮,然後加入適量已開⽔ 的⽣粉埋芡即可。 


 

Cooking Instructions

1. Heat oil in a wok, fry the dried shrimp until fragrant and set aside.  

2. Fry the chicken pieces in the same wok until fragrant and set aside.

3. In the same wok, add konjac rice and stir-fry it (You may add some water to it if needed)

4. Add chicken pieces, shiitake and dried shrimps, stir-fry it.

5. Add sauces according to personal taste (recommend to add 1/3 sauce to the rice and taste it first). Ready to serve.

Serving size

Serving for two

Shipping

Shelf Life

4 days starting from the delivery day, refrigeration required

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