Puffed pork chops
By VicentaLakin
It's a beautiful small town, a county city in Suzhou. There may be a lot of people who don't know there's another city in China. Nothing is better known than the mountain of fear, but it is not tall but long, and the legends say that the fairies lived there, so they say that it has a spirit. And I, as a child, have lived in this beautiful city without fear! Today's golden soufflé pork chops have nothing to do with getting to know each other, but it's almost New Year's. Although my husband's home and my home are only 10 minutes away, don't spray me. Puffed pork chops, rich and blessed! How can there be no meat in the year as a standard commoner? I'm going to take a long time to make it up because I might be late for dinner this year
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Puffed pork chops
1
Cut off the bone on the pork chop and wash it。
2
With a meat hammer, a large row was struck, which fractured and increased the area。
3
Put the banged big discharge in the container and put it in the ginger。
4
And put salt and wine in it。
5
Put in half a spoon of white pepper, mix it, pick it up for two hours。
6
Prepare bread buns, scattered egg fluid, flour。
7
The pickled rows are first placed into flour, and the surface is covered with flour。
8
And then put it into egg fluid, filled with egg fluid。
9
It was finally put in a bakery full of bread。
10
Fill the pan with appropriate quantities of oil, burn to 5 cents of heat, enter pork chops, and make small and medium fire。
11
We'll fry it to the ground and we'll fry it to the ground. You can take a piece, cut it open, and if it's not cooked, you can burn the smallest fire until it's dead。Puffed pork chops Make Tips
The course is simple, but there are several things to notice: pork chops with hammers, which break and deplete the flesh, so the tastes will be tender and tender; a night before a pork chop is made, it's not too good to taste; the wrap is done in the order of a dry flour, an egg fluid, a bread bun; the medium- and medium-scale flaming is done with no fire, so it won't be worn out; and, most importantly, when a pork chop is cooked, the slag left in the pan must be removed, otherwise it will be easy to make the roasted pork face black