These are the steps in deep-frying pork.
Cubing the meat;
Immersing it in hot oil and deep-frying until done; and 5.
Serving it sprinkled either with pepper or sesame oil, or accompanied by a sweet-and-pungent sauce.
TO CUBE: Cut meat in 3/4- to 1-inch cubes.
TO MARINATE: (This step is optional but greatly enhances the flavor.)
Let pork cubes stand 15 to 30 minutes, turning meat several times, in any of the following mixtures:2 tablespoons soy sauce, 2 teaspoons sugar
2 tablespoons sherry, 1 teaspoon salt
2 tablespoons soy sauce, 2 tablespoons sherry (to which may be added 2 teaspoons sugar and a dash of pepper)
TO DREDGE:marinated pork:1. Sprinkle lightly with flour.
Dip in beaten egg. Roll or toss in cornstarch. Let stand until cornstarch is absorbed.
Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, turning meat several times.
TO COAT:marinated pork:Instead of dredging as above, dip pork in any of the following mixtures
(do not coat too thickly-the batter will absorb too much oil):
1 egg, beaten; 1/2 cup flour, 4 tablespoons water, 1/2 teaspoon salt
2 eggs, beaten; 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt
1 egg white, beaten lightly; 4 tablespoons cornstarch, 1/2 teaspoon salt
Unmarinated pork:Dip in the following mixture:3 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, dash of pepper (to which may be added 1 egg, beaten)