桑果荔枝肉Fried Pork with Mulberry Fruit

Directions

小贴士： 1. 这道菜不能加水和必须干身，没有汤汁才算合格。这样的荔枝肉才够香浓。 2. 用全肥猪肉做的荔枝肉外酥里嫩，红红的酱汁包裹着雪白的肥肉犹如荔枝一般，所以取名荔枝肉。 3. 传统的荔枝肉采用福州人的红酒糟，这次给大家推荐了大马著名的福州甘文阁辣椒酱，以融合大马福州文化。

Step 1

肥猪肉切5角钱币块状，洗净沥干备用。Cut the pork lard into 50 cents size, wash and drain for later use.

Step 2

用适量玉米粉搅拌均匀肥猪肉。玉米粉必须裹满肥猪肉，这样炸出来的肉才会香脆。Stir the pork lard with an appropriate amount of corn flour to fully coated to make sure fried meat will be crispy.

Step 3

大火热油锅，加入盖过猪肉的油量，油滚后调中火，将猪肉一粒粒的放入锅内，这样可以避免猪肉粘锅和粘在一起。Heat the oil in a wok over high heat, add the amount of oil that enough to cover the pork lard, turn the heat to medium after the oil is boiled, then add the pork lard one by one into the wok to prevent sticking.

Step 4

倒完猪肉后开大火快速的把猪肉炸定型后捞出，熄火备用。Turn to the high heat after add in all the pork lard and quickly fry the pork lard to shape, remove and set aside.

Step 5

重新热上炸猪肉的油锅，大火把猪肉炸第二次,让猪肉炸脆，捞起沥干油，炸锅留大约1汤匙油备用。Reheat the oil on high heat again and return the pork lard into the wok for second fry to make it crispy, remove and drain the oil. Leave about 1 tbsp oil in the wok for later use.

Step 6

开火热油，把洋葱、姜、蒜和桑葚果炒香，放入炸猪肉回锅，翻炒均匀。Heat the oil to sauté onion, ginger, garlic and mulberries until fragrant, add the fried pork meat back to the wok, stir fry evenly.

Step 7