Berkshire Pork Patty with Salted Mackerel 梅香鹹魚黑毛豬肉餅

Berkshire Pork Patty with Salted Mackerel features savoury Berkshire pork mixed with aromatic salted mackerel, creating a fragrant, flavourful patty. Perfectly seasoned, it offers a delicious and hearty bite with every mouthful — a Cantonese comfort-food favourite.

梅香鹹魚黑毛豬肉餅將香濃嫩滑的黑毛豬肉與香氣四溢的鹹魚相結合，製成惹味豬肉餅。餡料調味恰到好處，每一口都充滿香濃鮮味，是廣東家常菜的經典之選。

Ingredients: berkshire pork, salted mackerel, whole eggs, oyster sauce, soy sauce, salt, sugar, shaoxing wine, corn starch, chicken stock, sesame oil, garlic, ginger, white pepper

食材：黑毛豬肉、鹹鯖魚、全蛋、蠔油、醬油、鹽、糖、紹興酒、玉米澱粉、雞高湯、麻油、大蒜、生薑、白胡椒

How to Cook 烹煮方法

1. Cook from frozen — no need to thaw. 無需解凍，可直接從冷凍狀態烹煮。
2. Steam on high heat for 20 minutes, until fully cooked through. 高火蒸 20 分鐘至熟透。
3. Serve hot with steamed rice. 趁熱享用，配白飯食用。

Keep Frozen 冷凍保存

Net wt. 450g 淨重 450g

FAQ 常見問題

Q: Is this product fully cooked? A: No — this patty is raw and must be cooked from frozen before eating.
問：這是熟食嗎？答：不是，此豬肉餅為生肉製品，需從冷凍狀態直接烹煮至熟透，方可食用。

Q: Do I need to thaw it first? A: No, cook directly from frozen; no thawing required.
問：需要先解凍嗎？答：不需要，可直接從冷凍狀態烹煮，無需解凍。

Q: How should I store it? A: Keep frozen until ready to cook.
問：應如何保存？答：請保持冷凍，直至烹煮前。