- 1½ cup water
- ½ tbsp soy sauce
- 2 tbsp rice vinegar
- 5 tbsp sugar
- ¼ tsp salt
- 12 oz pork or beef (lean, grilling part)
- 1 egg, lightly beaten
- ¼ onion, sliced
- ¼ carrot, sliced
- ¼ cucumber, sliced
- 1 cup corn starch
- 1 cup water
- 1 teaspoon vegetable oil
- Vegetable oil for deep-frying meat
- Salt & pepper
- Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours.
- After the corn starch and water are separated, carefully drain water.
- Heat oil in a large pot to fry. Don’t fill more than a half way.
- Cut beef into thin strips, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well.
- Put meat in a corn starch batter, mix well with hands.
- Once you are done consistently coating the meat with batter, deep-fry it in oil until golden
- Add 1 tsp of vegetable oil to a hot pan and sauté vegetables briefly for about 1-2 minutes.
- Add sauce ingredients, stir to dissolve sugar and bring to a boil.
- In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make slush.
- Then add the slush to the boiling sauce and stir until it gets thick.
- Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce.
- Continue boiling for 4-5 minutes.
- Once the sauce is complete, pour it over onto the meat and serve hot.
The key for crispy meat is to fry twice, so before serving it, fry once again.
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