Sugar-coated Sheep’s Tail

Sugar-coated Sheep’s Tail

　　Ingredients:

　　400g pork back fat.

　　50g eggs, 25g cornstarch, 500g vegetable oil, 100g white sugar.

　　Method:

　　Scrape and clean the pork back fat, boil it in a pot of water until cooked, remove and discard the skin. Let it cool, then cut into strips about 4cm long and 1cm wide and thick. Rinse in boiling water to remove excess fat, and pat dry with a hot towel. Beat the eggs and mix with the cornstarch to make an egg batter. Place the pork strips in the batter and mix well. Heat a wok over high heat, pour in the vegetable oil and heat to 120°C. Add the pork strips one by one, deep-fry until they hold their shape, then remove. When the oil temperature rises to about 150°C, fry the strips again until golden and crispy on the outside. Remove and drain off the oil. Clean the wok, place it over the heat, add water and white sugar, and simmer until large bubbles form in the sugar syrup. Remove the wok from the heat, add the fried pork strips, and stir continuously with a small spatula until evenly coated with the syrup. Transfer to a plate, let cool, and serve.

　　Features:

　　Golden in color, crispy outside and tender inside, rich yet not greasy.