Pan-fried Pork with Fruit Juice

Name: Pan-fried Pork with Fruit Juice
Ingredients: 400g Lean pork (sliced and pounded); 15g Prawn crackers (fried until golden); 200g Fruit juice (for cooking); 1 piece Egg (beaten and mixed thoroughly); 750g Peanut oil (for frying); Appropriate amount Dry starch (for coating the pork); Appropriate amount Cooking wine (to remove fishy odor during cooking); Appropriate amount Sesame oil (for drizzling to add fragrance)

A signature Cantonese dish featuring pork cutlets flavored with fruit juice for a sweet, savory finish.

Varies

Easy

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Ingredients

Lean pork (sliced and pounded) 400g

Prawn crackers (fried until golden) 15g

Fruit juice (for cooking) 200g

Egg (beaten and mixed thoroughly) 1 piece

Peanut oil (for frying) 750g

Dry starch (for coating the pork) Appropriate amount

Cooking wine (to remove fishy odor during cooking) Appropriate amount

Sesame oil (for drizzling to add fragrance) Appropriate amount

Instructions

Marinate the pork

Slice the pork and pound it flat, then marinate. Add the beaten egg and mix well, then coat with dry starch.

Fry the prawn crackers

Heat the peanut oil to 50% heat, add the prawn crackers, fry until done and remove.

Fry the pork slices

Add the pork slices to the oil and fry until golden brown, then remove.

Stir-fry the final dish

Turn the heat to high, add the cooking wine, put in the pork slices, add the fruit juice, drizzle with sesame oil and peanut oil, stir-fry evenly, plate the dish and garnish the edge with prawn crackers.