暖洋洋羊腩煲

Lamb Brisket Hot Pot

淨重 Net Weight: 1000g
淨肉 Meat Weight: 420g

Ingredients:

Lamb, water, dried bean curd sticks (SOYA), dried mushrooms, wood ear fungus, fermented bean curd (SOYA, SULPHITES), cooking wine (SULPHITES), soy sauce (SOYA, WHEAT), oyster sauce (MOLLUSCS, SOYA, WHEAT), chicken powder (MILK, CELERY), hoisin sauce (SOYA, WHEAT, SESAME), red fermented bean curd (SOYA, WHEAT), Chu Hou paste (SOYA, WHEAT, SESAME), sugar, salt, ginger, garlic, shallot, spices, vegetable oil.

Allergens: SOYA, WHEAT (GLUTEN), MOLLUSCS (OYSTERS), MILK, SESAME, CELERY, SULPHITES.

儲存方法 Storage:

-18°C 冷凍保存，解凍後請勿再次冷凍。
Keep frozen at -18°C. Do not refreeze after thawing.

食用前 Cooking:

食用前必須完全加熱。
Heat thoroughly before consumption.

食用方法 Cooking Instructions:

預先放置雪櫃解凍，倒入煮食鍋中翻熱，然後加入支竹煮沸約5分鐘便可食用。

Defrost in the refrigerator before cooking. Transfer to a saucepan and heat thoroughly. Add the bean curd sticks and bring to the boil. Simmer for approximately 5 minutes before serving.