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Oil Frying (油煎炸)

In general, oil frying will make sausage and preserved meat saltier and harder. Preserved pork belly and preserved lean meat are not recommended for oil frying. Gui Fa meat tenses to caramelize very fast because of direct contact with oil (without casing).

To oil frying sausages, use medium power (you will hear slow ‘ji’ sound) and fry for 5-7 minutes. Use kitchen tower to wipe off excess oil after frying.

 

一般情况下,用油煎炸会增加腊肠和腊肉的咸度和硬度。不建议用油煎炸腊花肉和腊肉片。桂花肉因为无肠衣分隔也会比较快烧焦。

可以用中火煎炸5-7分钟(你会听到慢慢的“滋滋“声。油煎炸后,用纸巾擦去多余的油。