这道香脆南乳炸肉饼非常简单又好吃
配酒的良伴！一小块接着一小块的放入口中
好香好脆，停不了手。。。赞哦！
材料Ingredients:
五花肉 500g pork belly
腌汁材料Seasoning ingredients:
南乳1 piece nam yee
腐乳 1/2 teaspoon fermented bean curd
腐乳 1/2 teaspoon fermented bean curd
盐, 生抽, 糖 适量 salt, soy sauce, sugar
绍兴酒 1/2 teaspoons shao xin wine
五香粉半茶匙 1/4 teaspoon five spice powder
面粉 1 tablespoon flour
将五花肉洗干净
把全部腌汁材料倒入保鲜袋调拌均匀
放入五花肉腌制至少12小时或隔夜更好
用少油煎炸腌制好的五花肉至到花肉脆嫩
wash and clean the pork belly
place all seasoning ingredients into a plastic bag/container
add in the pork belly and mix well
leave it to marinade for about 12 hours or overnight
pan fry the pork belly until golden browned
fry until the pork belly is tender and cooked
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