材料:
A: (切小块)
500g 五花肉
B: (切小片)
青/红/黄 灯笼椒/甜椒
1粒 甜/黄洋葱
3片 罐头黄梨
C: 腌料
1/3小匙 苏打粉
1/2小匙 盐
1小匙 鸡上汤
1汤匙 水
1粒 鸡蛋
3汤匙 玉蜀粉
D: 粉衣 (混合均匀)
适量 玉蜀粉+木薯粉 (比例: 1:1)
E: 酱 (混合均匀)
8汤匙 水
4 1/2汤匙 白醋
4 1/2汤匙 番茄酱
3 1/2汤匙 辣椒酱
1/2汤匙 鸡上汤
4汤匙 糖
1 汤匙 酱青
1/2茶匙 麻油
F: (混合均匀)
1汤匙 玉蜀粉
2汤匙 水
步骤:
1. 猪肉切小块,加入腌料C。放入冰箱,腌一小时。
2. 一小时候,从冰箱拿出猪肉。沾上粉衣D,放一边。
3. 锅入油,大火加热。放入沾上粉衣的猪肉炸一分钟。改中小火,炸至8分熟。把肉拿起,大火加热油,油热后把肉再放入炸一分钟。把肉拿起离锅,放在吸油纸上吸除多余的油。(这样炸的肉就不会太油。我把猪肉分成3份来炸,这样油温比较好控制)
4. 热油锅,加入一汤匙油。放入洋葱炒一分钟,加入其余的材料B再炒一分钟。加入调好的酱料,酱料滾后加入炸肉焖2-3分钟至入味。(我个人比较喜欢软一点的质感。喜欢脆的人,可以捞均匀即可) 最后加入F勾芡即可上碟享用。
Ingredients:
A: (cut bites size)
500g Pork Collar
B: (cut into small pieces)
Right amount of Green/Red/Yellow Capsicum
1 Sweet/Yellow Onion
3 Slices Pineapple (Can)
C: Marinade
1/3 tsp Bicarbonate of Soda
1/2 tsp Salt
1 tsp Chicken Stock
1 tbsp Water
1 Egg
3 Tbsp Corn Flour
D: Coating (mixed well)
Right Amount of Corn Flour + Tapioca Flour (1:1)
E: Sauce (mixed well)
8 tbsp Water
4 1/2 tbsp White Vinegar
4 1/2 tbsp Tomato Sauce
3 1/2 tsp Chilli Sauce
1/2 tbsp Maggie Chicken Stock
4 tbsp Sugar
1 tbsp Light Soya Sauce
1/2 tsp Sesame Oil
F: (mixed well)
1 tbsp Corn Flour
2 tbsp Water
Preparation
1. Cut pork into bite sized cubes (8g). Add in marinade C and mix thoroughly. Put in fridge, marinate for 1 hour.
2. Coat marinated pork with D, leave it aside.
3. Heat wok with high heat. Deep fry the pork with high heated oil for 1 minute. Turn to medium low heat, fry until 80% done. Remove the pork from oil, turn the oil to high heat, put back the pork to fry another 1 minute. Place on kitchen towel to drain off the excess oil. (The meat is not so oily to cook in this way. I divided into 3 batches to fry, so the heat can be easily to control).
4. Heat 1 tbsp oil in medium heat, add in onion to cook for 1 minute, add in remaining ingredients B and stir fry for another 1 min. Add in sauce E and bring to boil, add deep fried pork to simmer for 2-3 minutes (I personally like soft texture. If you like it crispy, just toss to mixed well will do). Last, add in F to thicken the sauce, off the heat and serve.
