I have the habit to stuff my freezer and chiller full for the Chinese New Year. I knew this is a rather famous dish and I read through several recipes and come out with the following recipe
The batter should be liquidy enough to coat the pork. Add the pork and stir gently to coat. Remove the pork with a slotted spoon and drain on a plate lined with paper towels
A little sweet potato flour. 1 Wash and drain the medicine materials, adding water into the steamer and steam for about 15 minutes, herbs soup leaching spare. 2 ribs Wash and drain, add all of the marinade and marinate for 1 hour, then add the sweet potato flour and mix for 5 minutes, add the hot oil Zhashu later, turn the fire continued to change deep-fried, remove and drain spare. 4 Another hot wok, add 1 tablespoon vegetable oil, add tomato sauce, saute, add herbs soup practice 1, put all the seasonings B and practices fried pork and cook until boiling 2
Let it cool completely and conserve it in an air tightened bottle. Meanwhile take the tomato ketchup,water, rice vinegar, sugar, salt in a bowl, mix well
Pulse croutons in a small food processor until they have a fine consistency. Spray basket of the airfryer with cooking spray and place chops inside, making sure to not overcrowd the fryer
, unlike what you will get from the chinese restaurants in America where Ping-pong ball-sized pork are laced with red food coloring and the sauce overly sweet
You can brown the pork off if you prefer, before placing it into the slow cooker, but I take the easy route and just add all the ingredients to the slow cooker
Today there was a damp, biting chill in the air when I left the gym. Colorado doesn't often feel damp, but I kind of enjoyed the chill since I had just worked out
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