【客家南乳炸花肉】 干香酥脆，香而不膩，簡單又好吃

食材：600克三層肉、薑片、2勺料酒，蒜、香菜、1塊南乳、2勺南乳汁、1勺半白糖、1顆雞蛋、1勺香油、2勺玉米澱粉、2勺粘米粉

1）洗乾淨三次肉，冷水下鍋加入薑片、2勺料酒大火煮開就可以撈出備用

2）把三層肉切成片，加入蒜香菜泥，1塊南乳、2勺南乳汁、1勺半白糖、1顆雞蛋、1勺香油、2勺玉米澱粉、2勺粘米粉抓拌均勻腌制30分鐘

3）熱鍋熱油，放入肉片炸至定型金黃色撈出，再復炸一次

4）香噴噴的客家南乳炸花肉就做好啦

Hakka fried crispy pork with fermented bean curd, fragrant and crispy, but not greasy, simple and delicious

Ingredients: 600 grams of pork belly, ginger slices, 2 spoons of cooking wine, garlic, coriander, 1 piece of fermented bean curd, 2 spoons of fermented bean curd sauce, 1 spoon of half white sugar, 1 egg, 1 spoon of sesame oil, 2 spoons of corn starch, 2 spoons of blended rice flour

1) Wash the meat , add ginger slices and 2 tablespoons of cooking wine to a pot under cold water, and boil it out.

2) Cut the pork belly into slices, add garlic-cilantro puree, 1 piece of fermented bean curd, 2 tablespoons of fermented bean curd sauce, 1 tablespoon of half white sugar, 1 egg, 1 tablespoon of sesame oil, 2 tablespoons of corn starch, 2 tablespoons of rice flour, mix well Marinate for 30 minutes

3) Heat the pan with hot oil, add the meat slices and fry them until the shape is golden brown, remove them, and fry again

4) The fragrant Hakka crispy fried pork is ready