Braised deep fried pork slices in wine sauce
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Recipe by: artus
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
1 ts Red rice vinegar
2 tb Medium sherry
3/4 c Stock
Cornstarch paste
1 1/2 lb Boned pork butt
3 tb Peanut oil
3 Cloves garlic, minced
2 Egg yolks
1 ts Water
1 c Fine plain bread crumbs
4 c Oil for deep-frying
PASTE:
2 tb Cooked rice
1/2 ts Sugar
1 ts Dry baker's yeast
2 tb Dark soy sauce
2 tb Warm water
1 ts Wet bean cheese (opt)
The flavoring of the pork with our version of Fujinese
"wine lees paste" gives it a distinctive and uniquely
delicious flavor.
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