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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Pork>> Deep-Fried Fresh
Ham
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| 1 lb.(500g) fresh boneless
uncured ham |
| 5 tbsp soy sauce |
| 3 oz (100g) scallions, chopped
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| a thumb-sized ginger, crushed
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| 3 1/2 tbsp rice wine |
| 7 tbsp (100g) cornstarch (cornflour)
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| 1/2 tsp. salt, or to taste
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8 cups ( 2 litres) vegetable
oil for deep-frying;
uses about 3 1/2 oz (100ml)
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| 3 oz whole scallions |
| 1/4 tsp. ground Sichuan peppercorn
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| 1/4 tbsp (100g) sweet fermented
flour paste or sweet bean sauce
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| one egg, beaten |
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 Boil the ham in water to cover
until the colour changes from
pink to white. Remove, drain and
rinse in cold water. Cut into
13 slices and stack in a large,
heat-proof bowl in the ham's original
shape.
- Blend together 3 tbsp of the
soy sauce, the chopped scallions,
ginger, and 2 1/2 tbsp of the
rice wine and pour over the ham.
Place in a steamer and steam for
1 hour. Remove the ham, drain,
and set aside.
- Mix together the cornstarch,
egg, salt, and the remaining 1
tbsp of rice wine and 2 tbsp of
soy sauce into a batter. Coat
the ham thoroughly on all sides
with the batter.
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- Heat the oil in wok to very
hot, about 375oF (190oC),
or until a piece of scallion green
or ginger sizzles noisily and
quickly turns brown when tossd
into the oil. Turn the heat down
and carefully add the ham without
letting it fall apart. Deep-fry
until the exterior browns. Turn
heat to low. When the oil no longer
sizzles and bubbles, remove the
ham and drain well. Then cut the
slices apart and place them on
a dish in a "U" shape. Sprinkle
with the ground peppercorns.
- Cut the scallions into 2 inch
sections and arrange them along
one side of the meat . Spread
the sweet bean sauced along the
other side as a dip.
Note:The ham will have
a crisp exterior but will be
tender inside . Though fat,
the flavourful meat will not
taste greasy.
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