Chinese pork chop stewed with onions
By AllenHayes
Ingredients: milk,onion,water starch,cooking wine,soy sauce,sugar,black pepper,sesame oil,pork chop
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Steps for Chinese pork chop stewed with onions
1
First cut off the fascia at the edge of the pork chop meat to avoid bulging in the middle during frying.
2
Spread out each piece of pork chop meat, use a kitchen hammer for hammering meat, beat the meat on both sides, and then slap one side with a knife (this is why I specially beat the hammer and knife).
3
Use a large bowl to fill the meat, add light soy sauce, white pepper noodles, a little pepper powder, cooking wine, and sugar, stir well by hand and massage each piece of meat, let for 30-60 minutes to taste (longer time is better).
4
Open fire and fry in a non-stick pan. Raise the heat when frying, and wait until it is basically finalized, reduce the heat and fry slowly. You can also cover the meat pieces with a heavy cover to prevent the meat pieces from rolling up and make the meat closer to the bottom of the pot.
5
Fry the meat and place it on a plate.
6
Don't wash the pan too much after frying the pork chop. Open fire and put the onions into the Skillet where the pork chop has been fried. It can absorb the remaining essence of the pork chop and be very fragrant. However, if you say that I must wash the pan, I won't stop you. You make the decisions about your kitchen.
7
While frying the pork chops slowly, walk away for a while and mix in the sauce (the sauce can also be mixed when frying the pork chops). Put half a bowl of water in the bowl, 2-3 tablespoons of milk (coconut milk is available), and a little black pepper powder, soy sauce, sugar, cooking wine, sesame oil, and corn flour, mix into the sauce.
8
Remove the onions until they are just cooked, spread most of them on the pork chop, leave a small part in the pan (you can leave them alone), pour in the mixed sauce, and wait until the sauce bubbles and becomes transparent. Pour it evenly on top of the pork chop.