龙年全新年菜开炉啦！第一道我们来做香口爽脆客家炸肉。
炸肉的肉要用肥瘦适中的五花肉, 炸肉才会脆嫩好吃不干柴。切前把五花肉冰冻个15分钟，会更容易切块。再把调过味的五花肉裹上木薯粉大火炸至金黄色，酥脆客家炸肉就做好啦！喜欢吃硬脆炸肉的朋友，把木薯粉换成面粉就可以了。切记，调味料不要加酱油！因为酱油一炸就焦黑了，炸肉就炸不出美美金黄颜色了。
分量: 5-6人份
准备时间：15分钟
煮时：30分钟
材料A（腌料）：
2条/650克 五花肉（去皮切厚块）
2砖 南乳
1汤匙 花雕酒
1茶匙 五香粉
½ 茶匙 胡椒粉
½ 茶匙 糖
1段/30克 文冬姜/老姜（去皮切小块）
5粒 红葱头（去衣切小块）
材料B：
4汤匙 木薯粉
1粒 鸡蛋
材料C：
适量 炸油
准备功夫：
1. 把文冬姜和红葱头摏成蓉取汁，再加入材料A拌匀。然后加入材料B，拌匀，冰箱腌制1个小时
做法：
1. 煮滚一锅油，加入腌制好的五花肉，大火炸至金黄色
2. 炸肉沥油出锅
3. 趁热享用
Want to make fried Zhar Yoke that's tasty and moist? Choose the right balance of fat and lean in your pork belly. A quick tip - freeze it for 15 minutes before slicing; it'll cut easier. For a crunchy, satisfying texture, fry the marinated pork belly in tapioca starch. If you like it a bit harder, you can use flour instead. Remember, don't use soy sauce - it'll give your Zhar Yoke a dark rather than golden brown colour.
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients A:
2 pc / 650 g pork belly (remove skin & cut into pieces)
2 pc fermented red bean curd
1 tbsp shaoxing wine
1 tsp five spice powder
½ tsp white pepper powder
½ tsp sugar
1 pc/30g Bentong/old ginger (peel off skin & cut )
5 pc shallot (peel off skin & cut)
Ingredients B:
4 tbsp tapioca starch
1 pc egg
Ingredients C:
Adequate cooking oil for frying
Preparations:
1. Mash ginger and shallot, retrieve juice & mix all Ingredients A, add egg & tapioca starch from Ingredients C & mix well, store in the fridge & marinate for 1 hour
Steps:
1. Bring a pot of oil to boil, add marinated pork belly, fry until golden brown
2. Retrieve & drain the fried pork bell
3. Serve hot!
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