Gak Beng Crispy Pot Wrapped Pork
by Gourmet Little Flying Fish
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. A piece of pork tenderloin
2. Scallion and ginger cooking wine squeeze out the juice
3. Cut the meat into two or three millimeters thick slices, then pour in the onion ginger juice and a little salt and marinate for 15 minutes
4. Make a crispy paste: 10 tablespoons of sweet potato starch, 2 grams of baking powder, add water to make a thick yogurt, and then add the marinated meat slices
5. Cook oil in a wok to 50% heat, add meat slices and fry on medium-low heat until they are colored (the meat should be fuller when it is battered)
6. After coloring, pick it up and wait until the oil temperature rises to 70% hot again. Re-fry for more than ten seconds and pick it up for use.
7. Make a bowl of juice: 1/3 spoon of light soy sauce, 4 spoons of sugar, 4 spoons of white vinegar, 1 spoon of cooking wine, 1/3 spoon of pepper, 1/3 spoon of salt, moderate amount of water
8. Cut the green onion, carrot and parsley
9. Put the bottom oil in the pot and heat it and pour it into a bowl of juice. Collect the juice over high heat
10. When the juice is intensively bubbling, the juice is a bit sticky, just use a spoon to pick the sugar water line that can flow downwards, just like the state above.
11. Pour in the fried pork slices and stir-fry evenly so that the juice is all covered on the slices. At this time, there is almost no sweet and sour sauce in the pan.
12. Then pour in three shreds and turn a few times out of the pot
13. Finished picture. The outer skin is crispy, sweet and sour
