焦溜里脊 Deep Fried Pork Loin stir-fry with Spring Onion Sauce

豬里脊pork loin 200g (tenderloin works well)

醬油soy sauce 10g

烏醋black veniger 15g

紹興酒Shaoxing rice wine 10g(or yellow wine)

 

水¼ cup water~⅓ cup    

水澱粉 water starch適量corn starch 1 tsp soak in 2 tsp water

味精 Chicken powder  適量 to taste

濕澱粉 wet starch (half cups of starch soak in a cup more water, let it sit for hours, the starch will deposit in the bottom and become firm, use your hand grab it out of the water three times)

 

蔥末 Minced Spring Onion

薑末 Minced ginger

蒜末 Minced garlic

鹽 salt適量 to taste

1 egg

 

大里脊頂刀切4.5cm長 3cm寬 0.3cm厚

⒈pork loin slice into 4.5cmx3cm and 0.3cm thickness

碼味：豬肉加酒+鹽+濕澱粉+蛋白抓勻

⒉marinate: in a small ball conbime pork, pinch of salt,  water starch and one egg white

use your hand to mix it well(hand has temperature better than forks)

掛糊：再抓3塊沉澱在底部且變硬的濕澱粉與肉輕拌在一起；勿需用力

⒊coating: grab the wet starch three times to coat the pork as gently as possible

⒋deep frying first time 160 ℃ do not stir, put it in oil one by one until the coating is set

stir a little bit and drain

⒌deep frying second time 180 ℃ to crispy and golden brown, drain again

⒍hot the work, add 2 tbsp oil, put in ginger, garlic and Spring Onion stir-fry till fragrant,

add ⅓ cup water, salt,  Chicken powder , wine, soy sauce,veniger bring to boil

add water starch to thicken the sauce

⒎put the pork back the work, quickly toss it well in 10 seconds, serve

 

the step 7 do not cook too long as it will soften the pork.

 

 

 

豬里脊pork loin 200g (tenderloin works well)

醬油soy sauce 10g

烏醋black veniger 15g

紹興酒Shaoxing rice wine 10g(or yellow wine)

水¼ cup water~⅓ cup    

水澱粉 water starch適量corn starch 1 tsp soak in 2 tsp water

味精 Chicken powder  適量 to taste

濕澱粉 wet starch (half cups of starch soak in a cup more water, let it sit for hours, the starch will deposit in the bottom and become firm, use your hand grab it out of the water three times)

蔥末 Minced Spring Onion

薑末 Minced ginger

蒜末 Minced garlic

鹽 salt適量 to taste

1 egg

大里脊頂刀切4.5cm長 3cm寬 0.3cm厚

⒈pork loin slice into 4.5cmx3cm and 0.3cm thickness

碼味：豬肉加酒+鹽+濕澱粉+蛋白抓勻

⒉marinate: in a small ball conbime pork, pinch of salt,  water starch and one egg white

use your hand to mix it well(hand has temperature better than forks)

掛糊：再抓3塊沉澱在底部且變硬的濕澱粉與肉輕拌在一起；勿需用力

⒊coating: grab the wet starch three times to coat the pork as gently as possible

⒋deep frying first time 160 ℃ do not stir, put it in oil one by one until the coating is set

stir a little bit and drain

⒌deep frying second time 180 ℃ to crispy and golden brown, drain again

⒍hot the work, add 2 tbsp oil, put in ginger, garlic and Spring Onion stir-fry till fragrant,

add ⅓ cup water, salt,  Chicken powder , wine, soy sauce,veniger bring to boil

add water starch to thicken the sauce

⒎put the pork back the work, quickly toss it well in 10 seconds, serve

do not cook too long as this stage will soften the pork.