Le poitrine de porc frite que mon père a préparée 100 000 fois

Ingrédients

• 2 oz red fermented bean curd
• 2 teaspoon sugar
• 2 teaspoon oyster sauce
• 0.25 teaspoon white pepper
• 14 oz pork belly
• 8 oz corn oil
• 3 oz green bean
• 3 tablespoon cornstarch
• 3 tablespoon flour
• 0.5 teaspoon baking powder
• 5 tablespoon water

Préparation

1. 1

   Prep pork: Cut the pork belly into 1/2-inch thick slices. Place the sliced pork belly into the marinade bowl and mix to thoroughly cover. Set aside

2. 2

   Prep marinade: In a medium bowl, combine the red fermented bean curd, sugar, oyster sauce and white pepper. Mix together with a spoon.

3. 3

   Prep batter: In a small bowl, combine the cornstarch, flour, baking powder and water. Stir until there are no more visible clumps.

4. 4

   Cook pork belly: Heat a wok on high heat. While the wok is heating, add half of the batter to the marinated pork belly and use a spoon to mix and coat the pieces.