咕嚕肉
Med
豬肉炸兩次，外脆內嫩，再拌埋酸甜醬汁、彩椒同菠蘿，色彩繽紛又惹味。
Cooking Steps
10
STEP 1 OF 10
拍鬆豬肉
USES
豬水𦟌, pound, cube (500 克)
YouTubeGo Chopsticks
Open on YouTube ↗用刀背拍豬肉，咁可以鬆開肉纖維，食落更嫩滑。
STEP 3 OF 10
醃豬肉
USES
鹽, (for marinade) (0 適量)·黃糖, (for marinade) (0 適量)·黑胡椒, (for marinade) (0 適量)·紹興酒, (for marinade) (0 適量)·水, (for marinade) (0 適量)
YouTubeGo Chopsticks
Open on YouTube ↗落鹽、糖、胡椒粉、料酒同少少水，攪勻後放入雪櫃醃最少一至兩個鐘。
STEP 4 OF 10
準備蔬菜
USES
青椒, cut into pieces (1 個)·紅椒, cut into pieces (1 個)·洋蔥, cut into pieces (1 個)·番茄, cut into pieces (1 個)·菠蘿, cut into pieces (0.25 個)
YouTubeGo Chopsticks
Open on YouTube ↗青椒、紅椒、洋蔥、番茄同菠蘿切件備用。
STEP 5 OF 10
豬肉撲生粉
USES
地瓜粉, coat evenly (0 適量)
YouTubeGo Chopsticks
Open on YouTube ↗醃好嘅豬肉粒撲上番薯生粉，確保每一件都均勻沾滿。
STEP 6 OF 10
調製醬汁
USES
青檸, (for sauce) juiced (1 個)·茄汁, (for sauce) (3 湯匙)·黃糖, (for sauce) (2 湯匙)·鹽, (for sauce) (0 適量)·喼汁, (for sauce) (0 適量)
YouTubeGo Chopsticks
Open on YouTube ↗青檸汁、茄汁、糖、鹽同喼汁喺碗入面兜勻。
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