洋葱猪扒 ONION PORK CHOP

 洋葱猪扒 ONION PORK CHOP

   材料  (Ingredients) ：

      400g 猪扒肉   400g  pork chop                                 

      2 个 洋葱 (切丝）2 nos  big onion （shredded）                                       

      2 粒 蒜瓣 （切片）2 nos  garlic cloves (sliced)

      2 片 生姜  2 ginger slices

      1 棵 青葱 (切段) 1 stalk spring onion

   少许 薯粉   some tapioca flour

   少许 蜀粉水 （勾芡）some cornstarch solutions (for thickening)

      1 大匙    绍兴酒  1 tbsp “Shaoxing” wine

      60-70 ml  清水   60-70 ml water

   醃料 (Marinade) ：

      1 小匙   盐    1 tsp salt

      ½ 大匙   蚝油    ½ tbsp oyster sauce

      ½ 小匙  胡椒粉   ½ tsp pepper

      ½ 小匙  麻油   ½ tsp sesame oil

      1 小匙 美极急 汁     1tsp Maggi seasoning

      2 小匙  酱油  2 tsp light soy sauce

      ½ 小匙  糖    ½ tsp sugar

  做法 (Method) :

     1.将猪扒两面用刀背 或 松肉器轻轻拍松。

     Tenderize the both sides of pork chop with mallet or the back of knife.

     2.将猪扒切成条状，加入醃料拌匀，醃 30 分钟。

     Cut pork chop into stripes or pieces, season it with marinade, marinate for 30 minutes.

     3.把醃好的猪扒加入少许 薯粉拌匀，放入热油中以强火炸熟及金黄色，捞起，沥油。

     Dust marinated pork chop with some tapioca flour, deep-fry in hot oil over high heat until cooked

     through and golden in colour. Dish up and drain.

    4.锅 里留2大匙 热油，加入洋葱，蒜片和生姜以中火爆香至洋葱软化。注入清水，

   大火煮沸。

    Leave 2 tbsp hot oil in wok to sauté big onion, garlic and ginger over  medium high heat until fragrant 

    and the big onion is soften. Add in water, bring to boil over high heat.

    5.加入猪扒和青葱翻炒片刻，以少许蜀粉水勾芡，最后撒上绍兴酒，即可上桌。

   Add the pork chop and spring onion, stir-fry briskly until well combined. Thicken the sauce with a 

   little cornstarch solutions. Scatter the “Shaoxing” wine. Serve at once.