Page 113 - hakka

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雪花酥烧

Snowflake Crispy Grill Pork

■ 主料 ■ Main Ingredients
五花肉 300克 300 grams pork belly

■ 辅料 ■ Auxiliary Ingredients
面粉 300克 300 grams flour
葱花 50克 50 grams chopped green onion

■ 调料 ■ Seasonings
白糖 10汤匙 10 tablespoons sugar
清水 100克+5汤匙 500 grams + 5 tablespoons of water
食用油(炸制用) 2000克 2000 grams cooking oil (for frying)

■ 制作流程 ■ Method
1. 将五花肉蒸熟后切成条状。将面粉与清水和少量 1. Steam the pork belly until cooked. then cut it into
的食用油调成粉糊。 strips. Mix the flour with water and a small amount
2. 将切好的五花肉放入调好的粉糊中，使其均匀裹 of cooking oil to make a batter.
上粉糊。 2. Dip the pork belly strips into the batter and coat
3. 将锅烧热后倒入食用油加热至油温120℃，将裹 them evenly.
好粉糊的五花肉逐条放入油锅，炸至金黄色后捞 3. Heat the wok and add the cooking oil to heat up to
起。然后转大火，将油温提高，将炸好的五花肉 120° C. Place the battered pork belly strips in the oil
复炸片刻，直至更加酥脆，捞起备用。 one at a time and fry until golden brown. Remove
4. 将锅洗净后，放入白糖和清水，小火熬煮至糖浆 and drain. Raise the oil temperature to high heat and
呈现“大泡转小泡”。倒入炸好的酥烧和葱花， refry the pork belly strips briefly until crispy. Remove
离火用锅铲快速翻拌至酥烧表面起白霜后，即可 and set aside.
出锅。 4. Clean the wook, cook white sugar with water until it
becomes syrup. Simmer over low heat until the syr-
■ 风味特色 up thickens, transitioning from large to small bubles.
金黄起沙，香甜酥脆。 Add the pork belly and chopped green onions. Re-
move from heat and use a spatula to stir until a white
frosty coating forms on the surface of the pork belly.
Serve immediately.

■ Flavour Characteristics
Golden in colour, sandy, fragrant, sweet and crispy.