所需食材
- 猪里脊350g
- 淀粉50g
- 鸡蛋1个
- 葱段
- 蒜片
- 生抽2汤匙
- 醋1汤匙
- 糖1茶匙
- 盐½茶匙
- 料酒1汤匙
- 水淀粉适量；炸用油
食材准备
- 里脊肉切成3cm段，加盐、料酒、鸡蛋液腌10分钟，裹上干淀粉
烹饪步骤
- 炸肉段：油温170℃，将裹粉的肉段逐个下锅炸3分钟至金黄酥脆，捞出备用。
- 爆香：锅中留少量底油，爆香葱段、蒜片。
- 调汁：加入生抽、醋、糖和少量水烧开，用水淀粉勾薄芡。
- 合炒：倒入炸好的肉段快速翻炒均匀，让每块都裹上晶莹的芡汁出锅。
小贴士
- 溜肉段是东北家常菜，"溜"是指用芡汁裹附食材的烹饪技法
- 醋要用陈醋，加了醋后香味更浓，但量不宜多，只是提鲜
- 芡汁要薄，能裹住肉即可，不要太稠
Ingredients
- 350g pork tenderloin
- 50g cornstarch
- 1 egg
- spring onion
- garlic slices
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp cooking wine
- cornstarch slurry; oil for frying
Preparation
- Cut pork into 3cm chunks. Marinate with salt, cooking wine and beaten egg for 10 min. Coat with dry cornstarch.
Steps
- Fry: Heat oil to 170°C. Fry coated pork chunks 3 min until golden and crispy. Drain.
- Aromatics: Leave a little oil in the wok. Stir-fry spring onion and garlic until fragrant.
- Sauce: Add soy sauce, vinegar, sugar and a splash of water. Bring to a boil. Thicken lightly with cornstarch slurry.
- Combine: Toss in fried pork and stir quickly until every piece is glazed. Serve immediately.
Tips
- Liu Rou Duan is a Northeast staple — "liu" (溜) refers to the technique of coating food in a light, clingy sauce
- Use aged Chinese vinegar (陈醋) — it rounds out the sauce without making it sour
- Keep the glaze thin, just enough to coat, not gloopy
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