Deep-Fried Buddha’s Hand Pork Loin

Deep-Fried Buddha’s Hand Pork Loin

　　Deep-Fried Buddha’s Hand Pork Loin

　　Cooking Category: Fried Dish | Cuisine: Shandong Cuisine

　　Ingredients: Pork | Flavor: Crispy

　　Suitable Season: Any

　　Appearance & Taste: Beautifully shaped, deliciously fragrant, crispy and uniquely styled;

　　Main Ingredient: 750g pork loin

　　Side Ingredients: 150g eggs, 150g lettuce leaves, 200g fine breadcrumbs, 800g vegetable oil (approximately 100g used), 5g MSG, 5g salt, 10g cooking wine, 10g Worcestershire sauce, 50g dry starch;

　　Preparation: 1. Cut the pork loin diagonally into 5 trapezoidal pieces, each about 7cm long, then cut each piece in half to make 10 slices (each about 75g). 2. Make 4 cuts along the wider side of each slice (like finger gaps), leaving the narrower side uncut. Marinate briefly with cooking wine, MSG, salt, and ginger water. 3. Coat the slices with dry starch, brush both sides with beaten egg, then press firmly onto breadcrumbs. Repeat the process once. Fold the middle three strips of meat downward to form a “Buddha’s hand.” 4. Heat the vegetable oil in a wok until 70% hot. Place the Buddha’s hand rolls in a strainer and lower them into the oil. Once they firm up, remove the wok from the heat briefly until the rolls float, then continue heating until golden brown. Remove and drain. 5. Slice each Buddha’s hand roll in half and arrange on a plate (maintaining the original shape). Drizzle with Worcestershire sauce and garnish with washed lettuce to finish.