{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}
{{ 'in_app_browser_popup.desc' | translate }}
{{ childProduct.title_translations | translateModel }}
{{ getChildVariationShorthand(childProduct.child_variation) }}
{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}
{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}
購$500免運費 on order
Not enough stock. Your item was not added to your cart.
Not enough stock. Please adjust your quantity.
{{'products.quick_cart.out_of_number_hint'| translate}}
{{'product.preorder_limit.hint'| translate}}
Limit -1 per order.
{{'products.quick_cart.quantity_of_stock_hint'| translate : {message: quantityOfStock} }}
做法
★1.首先以清水略洗斧頭豬扒表面並以廚紙印乾水份。
★2.兩邊先灑上適量黑椒粉及鹽
★3.用平底鑊加約1湯匙油,用最大火先將斧頭豬豬扒邊位及兩邊扒面煎到金黃色
★4.熄火後待斧頭豬扒於鑊中降溫5分,讓內部重新吸收肉汁。
待斧頭豬豬扒在鑊中利用鑊的餘溫將豬扒內裡的肉煎熟即可(用此方式去煎是會令到豬扒內裡肉質嫩滑)
★ 較為穩妥的方法是以溫度計檢查中心溫度(約60c度)
★5. 跟配菜伴碟 … 拍照