台式炸排骨 Taiwanese Deep-Fried Pork Chop

材料 Ingredients

帶骨薄豬排 Thin cut pork chop 6 片 slice 台式醃料 Taiwanese Style Marinade 1-1/2 份 portion 黑醋 Dark Vinegar 2 大匙 Tbs 中筋麵粉 All purpose flour 3 大匙 Tbs 糖醋小黃瓜 Baby Cucumber with Sweet & Sour Dressing 1-1/2 份 portion 炸油 Oil for frying 適量 Proper amout

做法

1.	將豬排放進塑膠袋內用槌肉器將肉打到約0.3cm厚度。去除每片豬排外圍的肥肉，並切斷豬排上的白筋。
2.	把豬排，2大匙黑醋和台式醃料A料放進一個塑膠袋內拌勻後放進冰箱醃2個小時。
3.	加入台式醃料B料和3大匙麵粉到塑膠袋裡和豬排拌勻。確定每片豬排的雙面都沾到麵糊。
4.	將油熱到 375°F (190°C) 度, 肉一片一片地放進油鍋炸到呈金黃色, 每片約炸1.5分鐘。將炸好的豬排放在餐巾紙上吸去過多的油。
5.	食用時配上糖醋小黃瓜。

PROCEDURE

1.	Pound the pork chops in a zip-lock bag until each one is 0.3cm thick. Cut off any fat on the pork chops and make several cuts on the white tendon of each pork chop.
2.	Place the pork chops, 2 tbs of dark vinegar and the Part A ingredients from the Taiwanese Marinade recipe into the zip-lock bag and mix. Store the bag in a refrigerator and marinate the pork chops for 2 hours.
3.	Add the Part B ingredients from the Taiwanese Marinade recipe and 3 tbs of flour to the bag and mix. Make sure that both sides of each pork chop are covered with the batter.
4.	Heat the oil in a pot to 375°F (190°C) 度. Deep-fry the pork chop one by one until they are golden brown, approx. 1.5 minutes for each pork chop. Place the fried pork chops on paper towels to absorb the excess oil.
5.	Serve the pork chops with Sweet & Sour baby cucumbers.

最後更新 (Last Update): 09/02/2013©
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