Pan-fried pork chop with ginger and pear juice
Ingredients: salt,pear,apple cider vinegar,onion,chicken soup,Jiang,starch,sugar,water,rapeseed oil
Recipe Recommendations
- rapeseed oil 2 teaspoons
- chicken soup 1 cup
- pear appropriate amount
- Jiang appropriate amount
- onion 6pcs
- starch 2 teaspoons
- water 2 teaspoons
- salt appropriate amount
- apple cider vinegar 3 tablespoons
- sugar 2 tablespoons
Steps for Pan-fried pork chop with ginger and pear juice
1
Marinate the pork with salt and pepper. Heat the oil in a saucepan over medium high heat, add the pork and fry until brown, cut for 2 to 3 minutes on each side. Place it in a dish (keep warm). Pour out the fat in the pan.2
Add vinegar and sugar to the pan and stir until sugar melts. Heat over medium to medium high heat until syrup turns amber, about 10 to 20 seconds. Pour in the wine (away from you to avoid splashing) until it is almost boiling. Add chicken soup, pear and ginger and bring to a boil. Leave the lid open, turn the pear from time to time, and cook for about 5 minutes. Add the spring onions until the pears are soft, about 2 minutes. Add water starch until boiling again and the sauce thickens. Reduce the heat, add the pork that has just been fried, let the soup cover the surface of the pork chops, and immediately remove the pan to finish.