哈咯，大家好！我是客家人。今天，我给大家分享一道外脆里嫩，做法简单，又非常好吃的经典客家菜：南乳炸肉。它即非常下饭，也可单独吃，配搭以小黄瓜。另外还可调配剁碎的指天椒加入酱油和麻油，蘸着小黄瓜，与炸肉一块儿品尝。
用料：
（腌制用）
五花肉 270克
南乳 1块
南乳汁2汤匙
糖 1茶匙
五香粉 1茶匙
胡椒粉 1茶匙
麻油 1/2汤匙
花雕酒1茶匙
蒜蓉 3茶匙
姜末 2茶匙
玉蜀黍粉 1汤匙
油炸用：
粘米粉 1汤匙
玉蜀黍粉 2汤匙
Hey everyone! I'm here to introduce you to a mouthwatering dish from my Hakka heritage: Hakka Deep-fried Pork Belly! It's super crispy outside, yet tender inside, and incredibly easy to make. Perfect for a satisfying meal or as a tasty snack. You can enjoy it on its own or with some cucumber slices. For an extra kick, try dipping the cucumber in a mix of soy sauce, sesame oil, and chopped bird's eye chilies. Trust me, it's a flavor explosion you won't want to miss!
Ingredients:
(For marinating)
270g pork belly
1 piece of red fermented bean curd
2 tablespoons of red fermented bean curd sauce
1 teaspoon of sugar
1 teaspoon of five-spice powder
1 teaspoon of ground pepper
1/2 tablespoon of sesame oil
1 teaspoon of Shaoxing rice wine
3 teaspoons of minced garlic
2 teaspoons of minced ginger
1 tablespoon of corn flour
(For deep-frying)
1 tablespoon of rice flour
2 tablespoons of corn flour
#南乳炸肉 #客家炸肉 #deepfrying #pork #porkrecipe #五花肉 #howtocookpork #yummyrecipe #yummyfoods #deliciousrecipe #porkrecipes