香脆花肉片
Crispy Pork Belly with Special Sauce
材料A

500g花肉,冰硬,切成薄片
4杯炸油

腌料(拌匀)

½小匙盐
½大匙生抽
¼小匙糖
¼小匙胡椒粉
½小匙麻油
1大匙绍兴酒
1大匙粟粉

汁料(拌匀)

1大匙水
1大匙生抽
1小匙糖
1大匙急汁
1小匙麻油
1大匙蒜茸
3条指天椒,切粒
1条红辣椒,切碎
1棵青葱,切粒

做法
  1. 把花肉片加入腌料拌匀,腌1小时,放入热油里炸至金黄香脆,捞起,滤干油。
  2. 把汁料放入锅里煮滚,加入炸好的肉片和配料炒匀,即可。
INGREDIENTS A

500g pork belly, freeze until firm and cut into thin slices
4 cups oil for deep-frying

MARINADE(MIXED)

½ tsp salt
½ tbsp light soya sauce
¼ tsp sugar
¼ tsp pepper
½ tsp sesame oil
1 tbsp shaoxing wine
1 tbsp cornstarch

SAUCE(MIXED)

1 tbsp water
1 tbsp light soya sauce
1 tsp sugar
1 tbsp worcestershire sauce
1 tsp sesame oil
1 tbsp chopped garlic
3 chilli padi, chopped
1 red chilli, chopped
1 stalk spring onion, chopped

METHOD

  1. Combine sliced pork with marinade and mix well. Marinate for 1 hour. Deep-fry in hot oil until golden brown and crispy. Dish and drain.
  2. Put sauce ingredients in a pan and bring to boil. Add in fried pork, the remaining ingredients and stir-fry until aromatic. Dish up and serve.

本食谱摘录予
cover-01-01