② Mix tomato paste, soy sauce, sugar, vinegar and 20 grams of cooking wine , starch-water together, and add a little water,stir them to a back-up juice.
③Heat the pan, pour oil to pan and cooked to 60, put pork chops-by-block into the pan, deep-fried to a hard shell,the remove out of pan, clear adhesive. make oil Temperature rise to 70, to pick Grated, oil temperature rose to 70, put pork into the pan to deep-fried again, quickly remove .
④Retain a little oil in the original pan, add onions, cook up the smell, then throw the ribs into the pot, and quickly put the back-up juice into the pot, fry in a row with spatula, pouring some oil.
That's OK.
①將豬排斬成約l寸長的小塊，用料酒20克和鹽拌勻，再用適量生粉、面粉、雞蛋和水適量攪拌均勻。
②將番茄醬、醬油、糖、醋和料酒20克，生粉水加水調成汁備用。
③燒熱鍋，下油，至六成熟時，把豬排逐塊放入油鍋炸至結殼撈出，撥開粘連，撿去碎末，油溫升至七成時，再將排骨下鍋復炸至外殼松脆撈出。
④原鍋留油少許，放入蔥段爆香後撈去，即將排骨下鍋，迅速將調好的芡汁放入鍋中，連續翻炒，淋下香油即可。