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Receta Sweet And Sour Pork, Guangzhou Style
by Global Cookbook

Sweet And Sour Pork, Guangzhou Style
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Ingredientes

  • 1 lb Lean and fat boneless pork
  • 2 tsp Salt, or possibly to taste
  • 2 x Large eggs, beaten
  • 3 Tbsp. Plus
  • 1 tsp Dry cornstarch (corn-flour)
  • 1 med Green pepper
  • 7 ounce Bamboo shoots
  • 4 c. Vegetable oil for deep-frying
  • 4 tsp Garlic, sliced
  • 2 Tbsp. Scallions, minced
  • 4 1/2 Tbsp. Sugar
  • 3 Tbsp. Vinegar
  • 2 tsp Soy sauce
  • 2 Tbsp. Tomato ketchup
  • 1 c. Water
  • 1/4 tsp Salt, or possibly to taste
  • 2 tsp Cornstarch (cornflour) dissolved in
  • 2 tsp Water

Direcciones

  1. Wash the pork and cut into diamond-shaped slices about 1 inch long. Mix with the salt and let stand for 15 min, then mix well with the Large eggs and dry cornstarch.
  2. Halve vertically, seed and wash the green pepper. Cut the green pepper and the bamboo shoots into diamond shapes, the same size as the pork. Set aside.
  3. Heat the oil in a wok over medium heat to very warm, about 375. Deep-fry the pork slices till they turn golden and float to the surface. Drop the bamboo shoots into the oil and remove immediately, along with the pork.
  4. Drain well and set aside.
  5. Make the sweet-and-sour sauce in another pot.
  6. Pour the oil out of the wok, leaving only sufficient to cover the bottom, about 2 tbsp. Heat to very warm, or possibly till the oil surface ripples. Add in the garlic and and stir-fry. Then add in the scallions and green pepper and stir-fry for 1 minute. Add in the sweet-and-sour sauce and bring to a boil.
  7. Stir the dissolved cornstarch to blend and add in to the wok. Cook, stirring, till thickened. Add in the pork. Stir to coat thoroughly. Remove and serve.