材料 Ingredients
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做法
| 1. | 小里肌切成1cm厚片。 |
| 2. | 準備好薑汁醃料。 |
| 3. | 將豬肉和薑汁醃料拌勻醃30分鐘。 |
| 4. | 醃好的豬肉裹上薄薄一層地瓜粉, 注意要將粉捏緊。裹好粉的肉片放在一旁等約5分鐘讓其反潮 。(也就是讓豬肉汁液稍微潤濕裹粉，這樣炸時裹粉比較不會掉。) |
| 5. | 加入2大匙油到燒熱的不沾粘平底鍋。放進1/2的肉片用中火將兩面煎黃。煎好的肉片放在餐巾紙上吸去過多的油。重複此步驟將剩餘的肉片煎好。 |
PROCEDURE
| 1. | Cut the pork tenderloin into 0.45" thick slices |
| 2. | Prepare the Ginger Marinade. |
| 3. | Marinate the pork with the Ginger Marinade for 30 minutes. |
| 4. | Coat the marinated pork with a thin layer of yam starch. Tightly squeeze each piece to make sure it is firmly coated with yam starch. Set the pork aside. Wait for 5 minutes to allow the pork to release juices that will moisturize the coating. By doing so, the coating will stay in place when you pan-fry the chicken. |
| 5. | Add 2 Tbs of oil to a heated non-stick pan. Add 1/2 of the pork slices and pan-fry over medium heat until golden brown on both sides. Transfer the cooked pork onto paper towels to absorb the excess oil. Repeat this step for the rest of pork. |
最後更新 (Last Update): 12/16/2017
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