南乳炸花肉
材料 :
500g
五花肉 ( 去皮 )食油适量
腌料 A :
2块 南乳1大匙 南乳汁
1大匙 蚝油
1大匙 绍兴酒
1大匙 糖
½大匙 生抽
五香粉少许
麻油适量
腌料 B :
1粒 蛋2大匙 面粉
4大匙 粟粉
1大匙 姜汁
水少许
做法 :
1.
将花肉洗净,加入腌料A拌匀腌制数小时或过夜 。然后再加入腌料B腌制30分钟 。
2.
起锅热油,把花肉炸至金黄色和熟透,即可捞出沥干油,斩块上桌。
Fried
Pork Belly with Red Preserved Beancurd
Ingredients
:
500g
skinless pork belly cooking oil for deep-frying
Marinade
A :
2pcs
red preserved beancurd 1tbsp red preserved beancurd juice
1tbsp oyster sauce
1tbsp Shaoxing wine
1tbsp sugar
½tbsp soy sauce
some five spice powder
sesame oil
Marinade
B :
1
egg2tbsp plain flour
4tbsp corn flour
1tbsp ginger juice
some water
Method
:
1.
Wash pork belly and mix well with marinade A for a few hours or overnight . Then
add in marinade B and marinate for 30 minutes .
2.
Heat up oil , deep-fry the pork belly until golden brown and cooked . Drain and cut into
smaller pieces and serve .
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