紅燒肉 (紅糟肉) Fried Red Fermented Rice Marinated Pork

材料 Ingredients
梅花肉 Pork butt 1 磅 lb (450g)
紅糟醃料 Red fermented rice marinade 1 份 Portion
地瓜粉 Sweet potato starch 1/3 杯 cup
炸油 Oil for frying 適量 proper amount
紅燒肉 (紅糟肉)圖片

做法
1.將梅花肉切成2.5公分厚片。与紅糟醃料拌勻後放進冰箱醃至少4個小時，最好過夜。
2.將醃好的肉片裹上地瓜粉，粉要壓實。裹好粉的肉片排骨放在一旁等約5分鐘讓其反潮 。(也就是讓肉汁稍微潤濕裹粉，這樣炸時裹粉才不會掉。)
3.油加熱到325°F(165°C)。放進豬排 炸熟，表面呈金黃色，大約3分鐘。
4.撈出豬排。開大火將油溫拉高。再將豬排回鍋炸到表皮酥脆，大約1分鐘。
5. 撈出豬排放在紙巾上吸去多餘的油。待稍微降溫後切成薄片。

紅燒肉 (紅糟肉)做法圖片


PROCEDURE
1.Cut the pork into 1" thick slices. Marinate the pork with the Red Fermented Rice Marinade . Store the pork in the fridge for at least 4 hours, prefer overnight.
2.Coat the marinated pork with the sweet potato starch. Set the pork aside. Wait for 10 minutes to allow the pork to release juice that will moisturize the coating. By doing so, the coating will stay in place when you deep-fry the pork.
3.Heat the oil to 325°F(165°C). Add the pork and fry until the meat is done and the surface is golden brown.
4.Remove the pork from the oil. Turn the heat to high. Return the pork to the oil and fry until the coating is crispy, approx. 1 minute.
5. Transfer the pork onto paper towels to absorb the excessive oil. When the pork cools a little, cut it into thin slices to serve.





最後更新 (Last Update): 08/04/20
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