Friday, 30 September 2016

姜汁糖醋炸花肉 ~ Sweet & Sour Pork Belly with Ginger Juice





食谱取自 :  Boey Lew

姜汁糖醋炸花肉

材料  :
1 五花肉
1 鸡蛋 ( 打散 )
1大匙 蒜茸
面粉少许

腌料 :
姜汁少许
1茶匙 粟粉
1汤匙 蚝油
胡椒粉少许
2汤匙 酱油
糖少许

调味料 ( 搅拌均匀 ) :
2茶匙 白醋
1茶匙 ABC甜酱
2汤匙 番茄酱
2汤匙 白糖
盐少许
100ml 清水
1汤匙 蚝油
1茶匙 急汁

做法 :
1. 花肉去皮,洗净切片 沥干水份。加入腌料腌渍5小时以上,备用。

2. 烧热油,花肉加入蛋液搅拌,沾上一层薄薄面粉,以中火炸至金黄色。捞起,再把油开大火,把炸过的肉再下火炸2分钟,捞起,沥干油。

3. 锅里留1大匙油,爆香蒜茸,加入调味料,煮至浓稠,把炸好的肉下锅快速拌匀,熄火,即可。



Recipe source : Boey Lew

Sweet & Sour Pork Belly with Ginger Juice

Ingredients :
1 pork belly ( about 500g ) 
1 egg ( beaten )
1tbsp chopped garlic
some flour

Marinade :
some ginger juice
1tsp corn flour
1tbsp oyster sauce
some pepper
2tbsp soy sauce

Seasoning ( mix well )  :
2tsp rice vinegar
1tsp ABC sauce
2tbsp tomato sauce
2tbsp sugar
some salt to taste
100ml water
1tbsp oyster sauce
1tsp LP sauce

Method :
1. Rinse the pork belly , discard the skin and cut into slices . Season with marinade and marinate for 5 hours .

2. Heat up oil , mix marinated pork belly slices with beaten egg , and some flour . Deep-fry in hot oil over medium heat until cooked and golden in colour  . Dish up , turn the heat to high and deep-fry the pork belly for another 2 minutes . Dish and drain .

3. Leave 1tbsp hot oil in the wok , saute chopped garlic then add in seasoning . Bring to boil or till the sauce is thicken , add in fried pork belly , stirring constantly until the sauce is absorbed . Serve hot  .