酸酸甜甜好開胃的中式小菜❤️🔥咕嚕肉大家一定好熟悉，不過要煮得好吃，有好多細節要留意🤓這幾年煮了好多次，分享少少心得給大家！
煮咕嚕肉我喜歡用梅頭肉，沒那麼肥又軟淋😛肉要捲到波波形狀才是咕嚕肉🤣要整得香脆，我覺得用生粉效果最好🌟先上濕粉令粉漿包住豬肉，炸之前再上多一層生粉！甜酸汁用山楂片、片糖和檸檬汁煮，味道天然沒白醋那麼嗆喉🥰記得汁要放涼才炒咕嚕肉，就不會太快變淋😆
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🐷經典咕嚕肉📝食譜
烹調時間⏱1小時
🔸材料🔸
梅頭肉 350g
生粉 約6湯匙
菠蘿 1罐切粒
洋蔥 1個切片
三色椒 各一個切件
紹興花雕酒 1湯匙
🔸豬肉醃料🔸
生抽 1茶匙
紹興花雕酒 1茶匙
麻油 半茶匙
胡椒粉
油 1茶匙
蛋 半隻
🔶甜酸汁材料🔸
片糖 35g
水 共300ml
山楂乾 25片
茄汁 約40g
茄膏 5g
檸檬汁 1茶匙
鹽 1/4茶匙
生粉水 30ml 水+ 2茶匙生粉
🔹做法🔹
- ▪️處理豬肉▪️梅頭肉浸淡鹽水15分鐘去除血污，抹乾水份；醃至少1小時，逐少加入生粉拌勻至所有水份吸收帶黏性
- 油熱至130度，肉捲成球狀，沾上生粉壓實，中小火炸7分鐘，盛起；再200度中火炸2-3分鐘至金黃
- 如用氣炸鍋，200度預熱5分鐘，噴油180度炸8分鐘，翻面再炸8分鐘至金黃
- ▪️製作甜酸汁▪️片糖加入50ml水煮溶，中火一邊攪拌煮至濃稠，加入250ml水混合；放入山楂乾合蓋小火煮20分鐘，取出山楂乾，加入其餘調味料，試味；倒入生粉水煮至濃稠，放涼
- 下油開鍋，炒香洋蔥和三色椒；下砂糖除去草青味，加入豬肉和菠蘿，灒入紹興花雕酒，下甜酸汁快手炒勻即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Pork belly 350g
Potato starch 6 sp
Pineapple 1 can, diced
Onion 1, sliced
Bell peppers, sliced
Shaoxing wine 1 sp
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
1 tsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sesame oil, pepper, 1 tsp oil, 1/2 egg
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Slab sugar 35g, water 300ml, dried hawthorn 25 px, ketchup 40g, tomato paste 5g, lemon juice 1 tsp, salt 1/4 tsp, potato starch water (30ml water + 2 tsp potato starch)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak pork in salt water for 15mins, pat dry, and marinate. Add potato starch gradually to create a sticky mixture.
- Coat in potato starch, fry pork at 130°C with medium-low heat for 7mins, then fry at medium heat at 200°C 2-3mins until golden brown.
- Air fryer option: Preheat at 200°C for 5mins, spray oil, air fry at 180°C for 16mins, flipping halfway through.
- Dissolve slap sugar in 50ml water, simmer with dried hawthorn for 20mins. Remove hawthorn, add remaining seasoning, thicken with potato starch water. Cool.
- Stir-fry onion, bell pepper, sugar, pork, pineapple, Huadiao wine, and sweet and sour sauce.
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