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日本急凍(特選)黑豚梅肉

Availability: In stock

HK$195.00

Sku： FPK1033

Unit： KG

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。

Quantity

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。

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