CHINESE COOKING

TUTORIAL 4

Deep-fly (Deep-fried pork cutlet)

INGREDIENTS

STEP 1 - Preparation

1. Clean the pork by tap water.
2. Use a meat pounding mallet to pound the meat on both sides.
3. Cut off and disconnect the pork muscle can prevent they get shrink when cooking.
4. Prepare a bowl of beaten egg.
5. Finish by seasoning with some salt and pepper.
6. Covering with the flour and wait 15 minutes.
7. Dip the pork in the beaten eggs.
8. Then immedately covering with breadcrumbs and try to spread it evenly and press it firmly on the meat.

STEP 2 - Confirm the temperature of the oil

1. Add oil into the wok until you assume that it can cover the pork.
2. Peanut or sunflower oil are a good choice for deep-fried due to they can afford a high smoke point, also enhance the taste of deep fried food.
3. You can now heat the oil up to appoximately 170°C.
4. You can confirm the temperature by putting a wooden chop stick in the oil. If you can see some bubbles then it is ready to cook.

STEP 3 - Deep-fry the pork cutlets

1. Turn the heat to low fire.
2. Delicately slide your breaded pork cutlet in to the oil to cook for about 3 minutes.
3. Flip over to the other side to cook another 3 minutes.
4. Make sure both sides turn to a golden colour.
5. Place the porks on some kitchen roll to absorb the excess oil.
6. Enjoy.