Black pepper pork chop

1

Pork washes clean large pieces of about half a centimetre thick and lighten with a knife. I used three-fifths of thin pork, and those who don't like fat can use all thin meat

2

One sip of wine, one smelt of soy sauce, half a swirl, half a piece of black pepper, half a swirling of sugar and pork. ♪ Old smoke, I put too much ♪

3

It's hot on the ground, pours into a thin layer of oil and puts it into a pig-cracker fire。

4

We'll fry the lid for a while。

5

It continues to fry, with appropriate water and a little tweezing。

6

The rest of the soup in the pot is poured into the pork chops with proper salt and black pepper。

PS: 1. Choose the pork according to your preference; I like it with a bit of fat as it tastes more fragrant. 2. You can choose the seasonings yourself; adjust the quantity and combination based on the amount of ingredients and your personal taste. 3. Fry over low heat throughout. Since I cut mine a bit thick, I added a moderate amount of water so it would cook more easily with the lid covered. If you cut the pork chops relatively thin, you don't need to cover them to cook. 4. Add a little more water when flipping the meat; this way, some sauce remains to pour over the pork chops, which I personally think tastes better. 5. Dark soy sauce. Just like the braised chicken wings last time, I added too much again (oops). Next time, I won't use dark soy sauce for coloring and won't add too many other seasonings. However, the taste was still very good — Black Pepper Pork Chop.