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[日日煮餸菜包 by Angus] 豉椒香蒜炒豬頸肉

[日日煮餸菜包 by Angus] 豉椒香蒜炒豬頸肉

Regular price HK$80.00
Regular price Sale price HK$80.00
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1 先把雞髀菇煎香,然後加入⻘紅椒⾓及少許鹽炒熟,盛起備⽤。 

2 把豬頸⾁煎熟盛起,然後爆香⾖豉及⾖瓣醬。 

3 除炸蒜外,落適量配料及調味下鍋炒勻後,加入適量已開⽔的⽣粉,最後加入炸蒜即可。 

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


Shelf Life

4 days starting from the delivery day, refrigeration required

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