Fried Steamed Pork

Name: Fried Steamed Pork
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 500 g pork (sliced); 100 g fresh peas; 75 g rice flour; 50 g eggs (shelled and beaten); 50 g breadcrumbs; 10 g soy sauce; 2 g five-spice powder (original amount appears corrupted); 2 g Sichuan peppercorns; 10 g fermented tofu juice; 10 g sweet rice wine juice; 30 g sugar; 10 g ginger (minced); 10 g scallion (chopped); 15 g cooking wine; 2 g salt; 500 g vegetable oil (for frying); 10 g Sichuan pepper salt (served on the side)

A Sichuan-style preparation in which marinated meat slices are coated with rice flour and steamed until tender, then dipped in egg, coated with breadcrumbs, and fried until golden. The result is crisp on the outside and tender within, served with pepper salt.

1h 15m

Easy

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Ingredients

pork (sliced) 500 g

fresh peas 100 g

rice flour 75 g

eggs (shelled and beaten) 50 g

breadcrumbs 50 g

soy sauce 10 g

five-spice powder (original amount appears corrupted) 2 g

Sichuan peppercorns 2 g

fermented tofu juice 10 g

sweet rice wine juice 10 g

sugar 30 g

ginger (minced) 10 g

scallion (chopped) 10 g

cooking wine 15 g

salt 2 g

vegetable oil (for frying) 500 g

Sichuan pepper salt (served on the side) 10 g

Instructions

Marinate the Pork Slices

Wash the pork clean and cut into slices about 6 cm long, 4 cm wide, and 0.4 cm thick. Place in a bowl, add soy sauce, five-spice powder, Sichuan peppercorns, fermented tofu juice, sweet rice wine juice, sugar, minced ginger, chopped scallion, cooking wine, and salt. Mix well and marinate until the flavors are absorbed.

Coat and Steam

Once marinated, add rice flour and peas and mix well. Arrange the pork slices at the bottom of a bowl (shaped like a book), place the peas on top, and steam until tender. Remove, invert onto a serving dish, take out the pork slices, and keep the peas warm in the steamer.

Coat and Fry

Beat the eggs and brush onto the pork slices, then coat with breadcrumbs. Deep-fry in hot oil until golden brown, remove, and arrange on a serving platter. Garnish both ends with the steamed peas and serve with Sichuan pepper salt on the side.