Chinese Food
Fried pork chop
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I like fried pork chop best with Shanghai chili sauce oil. This time, I'm a little sorry. I didn't have it at hand. I used another dip instead. Friends who haven't tried Shanghai spicy soy sauce. I really recommend you try it. It's not spicy. It's a very appetizing and stimulating delicious saliva secretion. It can thrill into the soul with one mouthful.
Cooking ingredients
Cooking Steps
Step1:Pork tenderloin cut 1.2cm Left and right thickness. Use a meat hammer or knife back to properly beat until the meat is loose.
Step2:Add some cooking wine, salt and ground black pepper. Marinate for 15 minutes.
Step3:Take it out, pat on some dry starch and dip it in the whole egg liquid.
Step4:Wrapped in breadcrumbs.
Step5:Fry in a 180 degree oil pan for about 5 minutes until golden. *Note - if you want to reduce the greasy feeling of pork chop, you can fry it again - high heat oil. Then put the pork chop back into the oil pan. Fry it for more than ten seconds. This kind of pork chop will have less oil left.
Step6:Get out of the pot. Use oil absorption paper to absorb the remaining oil on the surface. Cut and install the plate.
Step7:Spread some cabbage shreds, put two small tomatoes and fry pork chops.
Cooking tips:There are skills in making delicious dishes.
