咕嚕肉💥鬆化 即溶 新一代烹調方法🍳 簡易版本💠未睇過你唔知😱 急凍豬扒🐷一樣做到💯肉質嫩滑 😋冇敵酸甜汁 🔴掌握重點👈無失敗🔴香 酥 脆😋Sweet & Sour Pork🐷

⬇⬇English recipe follows⬇⬇
香酥脆香咕嚕肉：
材料：
急凍豬扒4塊
雞蛋1隻
三色椒少量
菠蘿1細罐

調味料：
白醋1湯匙
茄汁4湯匙
冰糖3粒
生粉2茶匙
麪粉2茶匙
粗鹽1湯匙

處理：
1. 豬扒用清水解凍。
2. 豬扒解凍後， 用粗鹽乸5分鐘，去除雪味、腥味，及加入鹹味。
3. 菠蘿，1塊切開4件，保留糖水備用。
4. 彩椒切小塊。
5. 豬扒洗淨，擎乾水，用廚紙索乾。
6. 切開豬扒一小塊，一小塊，拍鬆。
7. 薑磨蓉。
8. 加薑汁在豬扒件中撈勻。
9. 預備2隻蛋黃。
10. 加1湯匙麪粉及1湯匙生粉入豬扒撈勻。

烹調：
1. 放1支油入鑊中燒熱。
2. 麪粉混合生粉攪勻。
3. 打勻蛋黃。
4. 豬扒上麪粉程序，豬扒，蛋漿，麪粉生粉，每一件都是同樣做法。
5. 油燒熱後，轉中慢火。
6. 豬扒逐件逐件放入油炸。
7. 轉回大火。
8. 豬扒炸至金黃色，夾起放碟上。
9. 油再次燒熱，用大火，放豬扒回鑊再炸1分鐘，撈起全部豬扒，熄火，倒起油。
10. 炒三色椒，放上碟。
11. 冰糖加入200毫升水及白醋，煮滾，煮溶，加入菠蘿糖水。
12. 放三色椒及菠蘿粒煮熱後，熄火，攤凍5至10分鐘。
13. 放豬扒入咕嚕汁中，撈勻，上碟。

Crispy sweet and sour bite~sized pork:

Ingredients:
Frozen pork 4 Nos.
chop
Egg 1 No.
Bell pepper 1/2 No.
(3 colours) per each
Pineapple 1 small
can

Seasonings:
White vinegar 1 tbsp
Tomato ketchup 4 tbsp
Rock sugar 3 Nos.
Tapioca starch 2 tsp
Flour 2 tsp
Cooking salt 1 tbsp

Preparation::
1. Defrost pork chop with tap water.
2. Season pork chop after defrost with cooking salt for 5 minutes to remove the unpleasant smells and tastes and add some salty taste to the pork.
3. Pineapple, 1 slice to be divided into 4 shares, keep the syrup in can.
4. Cut all the bell pepper into small pieces.
5. Rinse pork chop thoroughly and hang dry. Dry with kitchen towel.
6. Cut pork chop into small pieces. Beat the pork well.
7. Mince the ginger.
8. Mix ginger with pork.
9. Prepare 2 egg yolks.
10. Add 1 tbsp flour and 1 tbsp tapioca starch in pork. Mix well.

Steps:
1. Heat up 1 bottle of oil in wok.
2. Mix flour and tapioca starch well.
3. Beat egg yolk well.
4. Order of putting flour on pork chop, pork, egg syrup, flour and tapioca starch. Do the same to the rest of pork chop.
5. Heat up oil, turn to medium~low flame afterwards.
6. Put pork chop into oil one by one.
7. Turn to high flame again.
8. Pork chop has been fried into colour of golden yellow, put on a plate.
9. Heat up oil again at high flame, put pork into wok, fry for 1 minute more, pick up all the pork. Turn off fire, put the oil into a container.
10. Fry bell pepper for 1 minute, put on a plate.
11. Boil 200ml water with rock sugar and white vinegar until rock sugar has been totally melted. Add pineapple syrup at the same time.
12. Heat up all the bell pepper and pineapple cubes in (11) well. Turn off fire. Wait for cooling down for 5~10 minutes.
13. Put pork into (12), Mix well. Serve.

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