Furong Rougao – Hibiscus Meat Pie

Prepare the pork until cooked. Cut into five cm long and three mm narrow strips and stir with the previously beaten eggs after cooling.

Heat the oil in a wok and fry the separated meat strips briefly in the oil. Remove from the wok, separate the strips one more time, increase the oil temperature and fry the strips a second time in oil until golden and crispy.

Remove, pour off oil.

In a wok, bring water to a boil. Add half of the white sugar and the brown sugar and make until the liquid raises large bubbles. Pour in the fried meat strips, roast briefly and remove the wok from the kitchen stove. Turn several times to the other side until the strips are completely covered with sugar mixture. Spread out on an enamel plate about three cm high, sprinkle with the remaining white sugar and cool a little. At the end, cut crosswise into three cm pieces and bring to the table.

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