Product Detail
INGREDIENTS
  • 500g pork tenderlion (cut into thick slices)
MIXED SEASONINGS
  • 300g earing sauce
MARINATE
  • 50g wheat flour
  • 25g corn starch
  • 1 egg
  • 45ml water
  • 1 teaspoon watch brand curry powder
  • ½ teaspoon MSG
  • ½ teaspoon salt
INSTRUCTIONS
  1. Cut the pork tenderlion into thick slices and use a meat tenderizer to tenderize both sides of the meat.
  2. Marinate the meat and refrigerate for 1 hour.
  3. Set the pot to Stir-Fry mode / 230° / 13 mins. Add oil to the pot and heat for 3 mins. Add half of the meat slices one by one, and fry for 2 mins until cooked. Remove and drain the oil, then repeat the same steps for the remaining half.
  4. When all the meat is cooked, reheat the oil for 1 min, then add all the meat back into the pot and fry for another 2 mins until golden brown. Remove and drain the oil.
  5. Set the pot to Stir-Fry mode / 230° / 3 mins. Add oil and searing sauce, and cook for 1 min.
材料
  • 500克 肉眼（切厚片）
混合调味料
  • 300克 烧汁酱
腌料
  • 50克 普通面粉
  • 25克 粟米粉
  • 1粒 鸡蛋
  • 45毫升 清水
  • 1茶匙 手表牌咖喱粉
  • ½茶匙 味精
  • ½茶匙 盐
做法
  1. 将猪里脊肉切成厚片，用松肉锤将肉的两面拍松。
  2. 将肉腌制后放入冰箱冷藏 1 小时。
  3. 将锅调至 Stir-Fry 模式 / 230° / 13 分钟。加入食用油，加热 3 分钟。将一半的肉片逐片放入锅中煎约 2 分钟至熟。取出沥油，然后以同样方式煎剩余的一半。
  4. 所有肉片煎熟后，再次加热锅中的油 1 分钟，将全部肉片倒回锅中，再煎约 2 分钟至金黄色。取出沥干油分。
  5. 将锅调至 Stir-Fry 模式/ 230° / 3 分钟。加入食用油和酱汁，煮约 1 分钟。