Hot pork chops
By VicentaLakin
I love pork chops, but I think the meat's too thin, thick, and I'm afraid it's fried and not familiar. It was a pork chop that I didn't fry, and I burned the sauce together, and I burned it。
Recipe Recommendations
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Hot pork chops
1
The rib is thick, and the blade is loosed with the back of the knife。
2
Both sides of the meatloaf spread a modest amount of white pepper powder, a small amount of salt plastered and two spoons of wine. The membranes are sealed and the refrigerator is frozen for 30 minutes。
3
Make pork chops. The eggs are scattered, and the starch and the bakery are ready. One to get a meat-loafed egg fluid; two to put it in a starch; three to fill it with egg fluid; three to put it in a baker; one to stick it evenly to the top of the steak; one to hold it down with a little finger; and one to shake off the extra bread-love; and four to repeat the three steps。
4
The hot pot is cool, it's six layers hot, it's little fried meat chops, and it's made of two sides of gold. Keep the oil heated and the meat is blown up again (not for too long, lest the meat is dried up). The meatloaf's a little cold, cut the wide bar。
5
Make a bowl of juice. Get a bowl, two to three spoons of ketchup, one spoon of garlic sauce, one spoon of wine, half a spoon of oil, one spoon of raw sugar, one spoon of white sugar, flattening, full of water in the bowl。
6
Hot pot, pour in a bowl of juice, code in a cut steak, burn the fire for an hour and a half, and gather the juice。Hot pork chops Make Tips
It's fine to blow up the pork chops with two yellows, so don't worry about it, because there's still to be a burn in the back, and it's fine enough to blow up to eight. The amount of specific sauce needs to be adjusted to your steak. It should not take too long to burn, otherwise the meatloaf will be too hard. This dish is complicated by me, but it's very satisfying. Ha ha ha. Try it sometime。