Prunus Pork
Be careful as pork belly can be easily cooked and burned easily. Another key to finishing on Chinese dishes is to add a balm oil at the end to finish over high heat to give it a scent.
How to make it
1
Chop the prunes in half wrapped in pork belly.
2
Cover the prunes wrapped and rolled together [1] and sprinkle with potato starch, beaten eggs, and then re-starch to coat the batter.
3
[2] Fry in fried oil heated to 170°C until golden brown.
4
Bring the <A> to a boil in a frying pan. Add the pork fried earlier and mix well.
5
Once the sauce has thickened and tangles well with the meat, add 1 teaspoon of perfume to finish it over high heat. Place thinly sliced lemon on a spread plate and it's finished.
Ingredients for 2 people
-
- prune
- 50g
-
- Pork belly
- 200g
-
- potato starch
- 2 tbsp
-
- egg
- 1 piece
-
- Fried oil
- Appropriate amount
-
[A]
- sugar
- 4 tbsp
-
- ketchup
- 3 tablespoons
-
- Black vinegar
- 2 tbsp
-
- vinegar
- 1 tablespoon
-
- water
- 1 tablespoon
-
- soy sauce
- 1 tsp
-
- Perfume
- 1 tsp
-
- lemon
- Appropriate amount
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
