腐乳虾酱炸五花肉 | Preserved beancurd and shrimp paste fried pork belly

300g pork belly 1 tablespoons fermented prawn paste 1 cube beancurd preserved 1 tablespoon sugar 2 cloves garlic 1 tablespoon cooking wine 1 1/2 teaspoon sugar 1 teaspoon oyster sauce Coating 2 tablespoons flour 2 cornstarch Pork belly cut into chunk or bite size and slices to garlic , use a mixing bowl get in all the marinate ingredients in it and mix up the marinate sauce and add in the pork belly marinate for 1 hour or above . Prepare the coating flour , add 2 tablespoons flour and 2 tablespoons cornstarch into a plate and mix them up. Thinly coat with flour mixture (before deep fry make sure the pork is in room temperature) Heat up the oil about 160*c and pan fry the meat around 4-5 minutes (depends on your meat size) after that we need to double fried them turn the heat higher and we double fried them with 30seconds (remember do not off the heat before take up the meat) drain the access oil and ready to serve 😊