The pork chop that impressed me the most was the pork bun that I ate in Macau. I wonder if you have eaten? Sweet and crisp!
When you go to a tea restaurant in Hong Kong, you often order a pork chop. I think the pork chops made in Hong Kong are particularly good. Usually it will be cut into small strips after being fried to golden brown, and served with sweet and sour sauce, which is unforgettable!
In Spain, there are sliced pork chops in supermarkets and fresh-cut pork chops in vegetable markets. I want to cook simple dishes every day, namely steak, lamb chops, chicken chops and pork chops. Western food is the easiest, and now my pork chop is praised every time-it tastes super positive!
Share this fried pork chop with everyone today!
1. Buy this kind of pork chops with bones, the fat and thin ones are the most fragrant.
2. Pat the texture of the loose meat several times with the back of the knife. You made the pork chop tender and delicious.
3. Season meat, soy sauce, cooking wine, ginger and garlic with salt.
4. Beat in an egg white, add powder, squeeze half a lemon juice and marinate for half an hour.
Bread crumbs are stuck on both sides of pork chops (you can buy bread crumbs in the supermarket, but I cut them thick with a stick today, which is ok).
6. Light the oil pan and fry or fry.
7. Fry until both sides are shaped and clamped, and fry once until both sides are golden. Chopsticks can be easily inserted and cooked, and pork chops will not be cooked too thick or too fast.
8. vegetables. Add salt and oil to the water and blanch some broccoli or colored meat pepper. Cut the remaining half of the lemon and plate it according to everyone's preference. Drop lemon juice on the diced pork chops.
9. serve! It smells good! Please eat! Fried pork chop with lemon is not greasy at all I can drop a few drops at any time. I left saliva because of the unique taste of lemon.
Tip:
The key 1, you must pat the pork chop, either the blade or the back of the knife.
Key 2: one fresh lemon, half pickled and half eaten later.
Key three: pork chops must be fried again, so that they are fragrant outside and tender inside.