炸香脆五花肉 Fried Pork Belly 香脆不腻 药材回味 Non greasy Crunchy & Unique Herbal Taste

这样做的炸五花肉

配饭配面都很配！
咸香又有药材味，来看看怎么做吧！


炸五花肉
材料：
五花肉 (去皮) 500g
EKEE 药材调味粉 2.5 tsp
粘米粉 2 tbsp
木薯粉 2 tbsp
食用油 多量


步骤：
1. 用 Ekee 药材调味粉腌制 500g 的五花肉，腌制至少2小时
2. 粘米粉 & 木薯粉，比例 1:1，各用 2 汤匙搅拌均匀，让五花肉全面裹上混合了的粉
3. 锅中热油，至筷子冒泡，转至中火慢炸
4. 把五花肉放进去两面都炸3分钟，之后两面再炸2分钟，最后要上盘时，开大火复炸1分钟（炸出来更酥脆，不油腻）
5. 上盘备用


备注：
1. 五花肉要去皮，不然炸久了皮会硬
2. 可依据自身口味，加/减少 Ekee 药材调味粉


This herbal pork belly
is a perfect match with either rice or noodles
Salty with aromatic herbal fragrance, let's see how we do it!


Fried Pork Belly


Ingredients:
Pork belly (remove skin) 500g
EKEE Herbal spice mix 2.5 tsp
Rice flour 2 tbsp
Tapioca starch 2 tbsp
Cooking oil moderate amount


Steps：
1. Marinate the pork belly using Ekee Herbal spice for at least 2 hours
2. Mix rice flour & tapioca starch, at the ratio of 1:1, 2 tbsp each, together on a plate, and cover the pork belly with it
3. Heat up the oil in the pan, until the chopsticks appear with little bubbles around it, and change to medium heat
4. Fry each pork belly side for 3 minutes, and fry again for 2 minutes (each side), when it's almost done, turn into high heat and refry for another 1 minute (for better texture)
5. Ready to serve


Remark：
1. Remember to remove the skin of pork belly, to prevent the skin turn too thick after frying for too long
2. Can add or reduce Ekee Herbal spice based on your taste