Chinese Recipe for Fried Pork Chops with Rose Tea
INGREDIENTS- 4 pork chops
- 10 dried roses
- 3 shallots cloves (sliced thin)
- 4 spring onion (chopped)
- cornflour
- vegetable oil (for shallow frying)
Seasoning
- 1 tsp sugar
- 3 tbsp rose tea
- 1 tbsp light soy sauce
Marinade
- 1/2 cup rose tea
- 2 tbsp light soy sauce
- 1/3 tbsp Shaoxing wine
- Start by making the rose tea. Place the dried roses in a cup of boiling water and let steep for about 15 mins, remember to cover the lid
- Discard the dried roses and leave the rose tea to cool
- Rinse the pork chops and pat dry
- In a bowl, combine the ingredients for the marinade (light soy sauce, rose tea and Shaoxing wine)
- Marinate the chops for at least 2 hours
- Remove the chops and let drip any excess marinade
- Coat the meat in cornflour
- Add oil to the wok and fry the meat till they're cooked and done
- Add the sliced shallots and stir-fry till fragrant
- Pour in the seasoning ingredients and cook till the sauce becomes thicken
- Remove, dish on a platter and serve immediately
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