酱油猪扒 PORK CHOP IN SUPERIOR SAUCE

材料 ：
无骨里脊肉 250克、马铃薯1粒（切瓣）、大葱½粒（切瓣）、番茄1粒 （切瓣）、蒜茸½茶匙、
鸡蛋1粒（打散）、粟粉½杯
腌料 ：
盐¼茶匙、胡椒粉⅛茶匙、麻油½茶匙、白糖½茶匙
酱汁 ：
珠江桥牌草菰老抽1汤匙、夏宫厨用花雕酒1茶匙、珠江桥牌高级酱青1汤匙、番茄酱100毫升、
水200毫升、白糖和胡椒粉少许
勾芡 ：生粉1汤匙（加2汤匙水混合）

做法 ：
1 将配料中的马铃薯放入热油中炸至脆，置放一旁。（图1-2）
2 先把里脊肉稍微槌松，以盐、胡椒粉、糖及麻油腌半小时以上。
3 将猪扒沾蛋液再沾生粉，放入热油炸至金黄色，滴干。（图3-4）
4 另外起锅热1汤匙，把蒜茸和大葱爆香，加入全部酱汁材料煮1-2分钟。（图5-7）
5 加入番茄块、勾芡后熄火。（图8）
6 将酱汁淋在猪扒上，配马铃薯块上桌。

INGREDIENTS :
250g boneless pork loin, 1 potato (cut into wedges), ½ onion (cut into wedges), 1 tomato (cut into wedges), ½ tsp chopped
garlic, 1 egg (beaten), ½ cup corn flour
MARINADE INGREDIENTS :
¼ tsp salt, ½ tsp sesame oil, ⅛ tsp pepper, ½ tsp sugar,
GRAVY :
1 tbsp PEARL RIVER BRIDGE Mushroom Flavoured Superior Dark Soy Sauce, 1 tsp SUMMER PALACE Cooking Hua
Tiau Wine, 1 tbsp PEARL RIVER BRIDGE High-grade Light
Soy Sauce, 100ml tomato ketchup, 200ml water, sugar and pepper to taste
THICKENING : 1 tbsp corn flour + 2 tbsp water

METHOD :
1 Fry potato wedges of sub-ingredients till crispy in hot oil, set aside. (pic 1-2)
2 Lightly flatten loin to tenderize the meat. Marinate for half an hour.
3 Dip loin into beaten egg and coat with corn flour, deepfry in hot oil until golden brown and cooked. Dish up and drain. (pic3-4)
4 Heat 1 tsp oil in a wok, fry chopped garlic and onion till fragrant. Add in all gravy ingredients, cook for 1-2 minutes. (pic 5-7)
5 Add in tomatoes, thicken with corn flour solution. (pic 8)
6 Pour sauce over the pork chop to serve, side with potatoes chips.