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客家炸肉Hakka Fried Meat

客家炸肉Hakka Fried Meat/Hakka Braised Pork Belly

材料:
花肉  : 1斤  

木耳 : 200克
鸡蛋Eggs : 2个
薯粉
: 1碗 1
蠔油: 半汤匙
南乳: 2粒

蒜米

醃料:
五香粉: 少许
胡椒粉: 少许
味精: 少许
盐: 少许
花雕酒: 少许

葱汁

做法: 

1)  把花肉切块洗好,以醃料醃肉至少3小时(最好醃过夜)。
2)  打散鸡蛋,醃好的肉沾了蛋汁后再上薯粉。

3)  把肉放入油锅炸至褐色,捞起。
4)  把3大碗清水倒进瓦煲煮沸,把炸好的肉块连木耳放入,以中火煲20分钟。
5)  煲至差不多乾水时,放入蠔油及南乳,即可上桌。

Ingredient:
Pork Belly: 600gm
Black Fungus: 200 g
2 Eggs
Tapioca flour: 1 bowl (for fried meat)
Oyster sauce: half tablespoon
Curd: 2pieces

Marinade  
Garlic

5 spice powder
good pinch of ground pepper
Ajinamoto
salt

Shaoxing wine
blended shallot extract

Step: 

1)  Clean pork belly thoroughly. Cut the pork belly, marinade for at least 3 hours (best to marinate overnight).
2)  Beaten eggs, marinated meat dipped in beaten egg.
3)  Heat wok, put the meat into the wok until look golden brown, picked up.
4)  Fragrance the garlic,poured 3 large bowl of water into clay pot and boiled it , put fried meat with fungus  .Bring to boil and lower heat to simmer for 20 minutes.
5)  When  the meat is tender, put curd and oyster sauce for gravy into a pot.
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