Wednesday 14 May 2014

梅酱咕噜肉 ~ Sweet & Sour Plum Sauce Pork





 
 
咕噜肉 ,一道老少咸宜的家常菜。也是我家宝贝的最爱呢!

食谱取自 名食谱@85

梅酱咕噜肉

材料:
400g 半肥猪肉/ 花肉 去皮,切块)
40g 黄梨 ( 切块 )
40g 红灯笼椒 切角
40g 青灯笼椒 切角
适量 粟粉水( 勾芡

 
脆浆材料 拌匀
2 大匙 面粉
1 大匙 粘米粉
1 大匙 薯粉
1/2
小匙 发粉  
1/4 小匙 苏打粉    我没放
1/2 小匙
3 大匙 食油

梅酱汁料 拌匀 ):
3 大匙 酸梅酱
2
大匙 砂糖
1/2 大匙 酱油
1/2 大匙 白米醋
200ml 清水

 
做法
1 把猪肉沾上脆浆材料,放入热油中,以大火炸熟至金黄酥脆,捞起,沥除油份,备用。 1
               
~ 1 / picture 1 ~

2.锅里留2大匙热油,加入黄梨和灯笼椒略炒香浓。 2
               
~ 2 / picture 2 ~
 
 3 注入混合酱汁料,大火煮开,煮至将近浓稠时,马上加入炸过的猪肉,大火快速兜炒片刻至干身,用少许粟粉水勾芡,即可上桌。 3
                 
~ 3 / picture 3 ~

 
Recipe source : Famous Cuisine @ No.85

Sweet & Sour Plum Sauce Pork

Ingredients :
400g pork with fat / pork belly ( skinless , cubed )
40g pineapple flesh ( cubed )
40g red capsicum ( wedged )
40g green capsicum ( wedged )
a little cornstarch solution ( for thickening )

 
Batter ( mix well ) :
2tbsp plain flour
1tbsp rice flour
1tbsp tapioca flour
1/2 tsp baking powder
1/4tsp bicarbonate soda
1/2tsp salt
1tbsp cooking oil

 
Sweet & sour plum sauce ( mix well ) :
3tbsp plum sauce
2tbsp caster sugar
1/2 tsp light soy sauce  
1/2 tbsp  rice vinegar
200ml water  

Method :
1.  Put pork into batter , then deep-fry in hot oil over high heat until cooked and golden crispy . Dish out and drain . Set aside . ( Picture 1 )

2. Leave 2tbsp hot oil in wok , add in pineapple and all capsicums, stir-fry until fragrant . ( Picture 2 )

3. Add in sauce mixture , bring to the boil over high heat , cook until  the sauce is almost thick , then add in fried pork . Stirring constantly until the pork pieces are well coated with sauce , then thicken sauce with a little cornstarch solution . Dish out and serve hot .  ( Picture 3 )
 


This post is linked to Cook-Your-Books # 12, hosted by Joyce from Kitchen Flavours.
                                  


 


 

2 comments:

  1. Hello Kit Wai, love the colourful combination, must be delicious, very appetizing to go with rice.

    ReplyDelete
  2. Your sweet sour plum pork dish looks really delicious! Perfect with rice!
    Thanks for linking!

    ReplyDelete