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。
B: (cut into small pieces)
Right amount of Green/Red/Yellow Capsicum
1/3 tsp Bicarbonate of Soda
Right Amount of Corn Flour + Tapioca Flour (1:1)
1/2 tbsp Maggie Chicken Stock
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.
