♡香炸咸肉 Fried Salt Pork♡

2016 年接近尾声，
感谢大家的喜欢和爱戴，
就以这道*香炸咸肉*
作为今天的菜肴，
大家一起来开动吧！~

材料：
五花肉 500克

调味料：
酱油 3大匙
五香粉 1/2茶匙
胡椒粉 少许
绍兴酒 1大匙
鸡蛋 1个

炸粉浆：
粘米粉 2大匙
薯粉 1大匙
鸡精粉 1/2茶匙
胡椒粉 少许
食油 2大匙
水30~50克

做法：
1.将五花肉洗净，用厨房纸抹干，存入冰箱冷藏越一小时后再拿出来切薄片。
2.将切好的五花肉片放入大碗中与所有的调味料混合均匀，再盖上保鲜纸，存入冰箱腌制一个下午或隔夜，以便更入味。
3.将炸粉材料混合均匀，搁置十分钟。
4.热锅，倒入适量的食油，待热。
5.将腌制好的五花肉片捞起再放入粉浆里，混合均匀。
6.待油热后，慢慢放入肉片，以中火炸至金黄色即可捞起沥干上碟。
7.搭配辣椒酱一起享用，味道更佳。

Ingredients：
500g pork belly

Seasoning：
3 tablespoon soya sauce
1/2 teaspoon of five spice powder
dash of pepper
1 tablespoon of Shao Xing Wine
1 egg

Frying mixture ingredients：
2 tablespoon rice flour
1 tablespoon tapioca starch
1/2 teaspoon chicken powder
dash of pepper
2 tablespoon cooking oil
30~50g of water

Method：
1.Clean & wash pork belly, dry with kitchen towel and freeze the pork belly for an hour. After one hour, take out from fridge, sliced in thin slices.
2.Put the sliced pork belly into a big bowl, marinate with seasoning. Covered with wrapping plastic and chill in fridge for at least an afternoon or over night for better taste.
3.Mix well frying ingredients, set aside for 10 minutes.
4.Preheat the wok, pour in adequate of cooking oil, bring it to hot.
5.Drained the marinated sliced pork and transfer into the flour mixture, make sure the pork well coated with the mixture.
6.Fry the pork when the oil is hot under medium heat until golden brown color. Drained and transfer on the plate.
7.Best served with chilli sauce.