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Receta Deep Fried Pork And Fish Squares Yangchow
by Global Cookbook

Deep Fried Pork And Fish Squares Yangchow
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Ingredientes

  • Sweet-and-pungent sauce
  • 1/2 lb Lean pork
  • 1/2 lb Smoked ham
  • 1/2 lb Flounder filets
  • 2 Tbsp. Soy sauce
  • 1 dsh Pepper
  • 2 Tbsp. Cornstarch
  • 1/4 c. Water
  • 2 x Large eggs Oil for deep-frying Flour

Direcciones

  1. Prepare a sweet-and-pungent sauce (see recipes). Keep hot.
  2. Cut pork and ham in 1/16 inch slices, then in 2-inch squares.
  3. Cut flounder in 2-inch squares. Sprinkle with soy sauce and pepper.
  4. Blend cornstarch and cool water to a paste. Separate Large eggs: reserve whites; beat yolks lightly, then mix with cornstarch paste to a smooth batter.
  5. Dip pork, fish and ham squares alternately into batter and stack together in units of three. (The egg yolks will make them adhere.)
  6. Meanwhile, heat oil.
  7. Dredge each stack lightly with flour and dip in reserved egg whites.
  8. Then add in to oil, a few pcs at a time, and deep-fry till golden brown. Drain on paper toweling. Serve with the sweet-and-pungent sauce poured over.