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Braised Pork in brown sauce with shiitaki mushroom and soybean skin

Products are daily made by local restaurants
In-store price

Details

Made In:United StatesBrand:Beijing Chef
Allergens
Soy.
Allergy Warning
This restaurant may also prepare products that contain or come into contact with fish, shellfish, peanuts, tree nuts, milk, sesame, soy and wheat.

Description

Daily Fresh restaurant dish, delivered with your groceries!

All product is freshly made daily at local restaurant!

 

Net Weight: Approximately 400g

Caution: This product contains allergens.

 

1. Combined Cooking: 

Combine Ingredients:  Place the meat, mushroom, and beancurd sheet into a stew pot. 

Add the sauce. 

Add water until the ingredients are just covered. 

Cook:  Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15-30 minutes. 

2. Reducing the Sauce: 

Season: Add salt to taste if desired. 

Serve: Be careful of the high temperature of the dish to avoid burning your mouth.

 

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

 

Minimum cooking temperature requirements to decrease the risk of food borne illnesses:

Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats

160 °F (71.1 °C)

Ground Poultry

165 °F (73.9°C)

Fully Cooked Ham (to reheat)

Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs

160 °F (71.1 °C)


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