Japanese pork chops

Japanese pork chops are naturally associated with Japanese pork sauce. Pork chops in Japan must be pork chop sauce, sweetly sour, and sweetly cologne sauce with a very good taste. The adrenaline immediately rose when the pork chops were blown up, and when it was dazzled, and it was hidden that the pork chops were exposed. The thin skins of the skin are tender pork, the smell of the skin, the taste of the pork, the bites of the flesh, the bites of the flesh, the bites of the flesh, the flesh of the brilliance, the flesh of the brilliance, the flesh of the brilliance, the flesh of the mouth mixed with bread. The beauty of the caramel and meat itself, the hot, fried pork chops with the real Japanese pork chop sauce, is even more amazing. The first part of the Japanese pork chop is made of fatty, which generally cuts to one centimetre of thick clothing, crushes the texture in the meat chop with a special hammer, and pickles with a little salt and pepper. The second one is covered with a small amount of dry powder, followed by egg fluid, and then the pig, which is evenly covered with egg fluid, is released into bread powder, so that both sides are evenly covered with bread powder. Piggy chops are used in large quantities of oil, and the fires are very high. Japanese-style people who treat explosives as perverts, require that the oil trail be virtually invisible on the surface of what is blown out, and that plain-clothed clothes wrap fresh gravy and almost melted fat. That's the perfect place for pork chops. The Japanese eat pork chops in two-finger lumps, with two more common ways of eating, one with curry and the other with pork gravy. It is also common in small houses to have pork chop sauce or special mayonnaise with vegetables and broken eggs。

Recipe Recommendations

pork tenderloin 3 pieces
eggs 2 pieces
bread crumbs appropriate amount
flour appropriate amount
stir-fried white sesame seeds appropriate amount
sea moss appropriate amount
salt appropriate amount
black pepper appropriate amount

sauced
fried
half an hour
senior

Steps for Japanese pork chops

Main source: 3 pieces of pork chrysanthemum formulations: 2 eggs, a proper amount of bread, a proper amount of flour, Seatus, a cooked sesame sauce: most pork chop sauce, a little salt, a little bit black pepper

(b) Pork chops are washed, water is dried, and the meat is lightened with a hammer on two sides

Scratch salt and black pepper in the fridge on both sides of the meat for 20 minutes

And the scavenging pork chops are covered with flour on both sides, and the scavenging pork chops are covered in a scavenging layer

And the pork chops are evenly covered with bread

When the boiler is boiled, at 200 degrees of temperature, the pig is pumped into the frying pan, taken out when the two-faced golden yellow is made, cut into strips, soaked with pork sauce, and sesame and sea Tess。