Chinese Food
Pork chop pork deep fried spare ribs - Swiss Kwai chop pork chop
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My big Shanghai is really a city with a high net popularity rate. Especially in the aspect of food. Shenma Japanese style fried pork chop. Bigger than face fried pork chop. But do you make it? The authentic Shanghai fried pork chop comes from the passiflower which was popular in Shanghai in the 1930s. It is the earliest western restaurant in Shanghai. The former is Swiss fried pork chop. Now you can eat the original dish in the red house restaurant in Shanghai.
Cooking ingredients
Cooking Steps
Step1:Prepare food and tools. Marinate with cooking wine in advanc
Step2:Take out the chops and beat them with a meat hammer. Loosen the chops
Step3:Season with white peppe
Step4:Massage the pork chops with a little sal
Step5:Cover the steak with cheese slice
Step6:After folding in half, use your fingers to compact the edge opening. You can also use toothpick to fix it
Step7:Immersion in egg liquid for even coatin
Step8:And a thin layer of raw mea
Step9:Repeatedly stick the egg liquid once and then put it into the bread bran to wrap the bra
Step10:Heat the oil and fry the pork cho
Step11:Take out the next pork chop at 7
Step12:Fry the pork chop in the oil pan again until golden brow
Step13:It's done.
Cooking tips:1. Choose black hair pig to ensure your unexpected taste. It's better than the usual white pork. 2. Try to make the big row thinner. It's more tasty and tender. 3. The bread bran is very big. I recommend the ideal brand bread bran that old Shanghai will use. The grains are rich in coarse sense. 4. If you use toothpicks to help fix it, you must remember to take out toothpicks first when eating. There are skills for making delicious dishes.
