Shanghai pork chops
By VicentaLakin
The smell of Dad, the smell of home, the smell of Shanghai. Maybe everyone's definition of Shanghai tastes different, and Shanghai food must have thought of the oiled red sauce. And when it comes to Dad's taste, I'm gonna think about the sugar and vinegar chops, the beef from the private room and the pork chop from Shanghai. Whether it's spicy or pepper salt or spicy, pork chops are always so attractive. Every year after New Year, this dish must be essential. It's definitely the rhythm of the table
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shanghai pork chops
1
Prepare pork chops (parts, ridges, and meat sellers must know), and use a knife back or hammer to pine a hammer. It is better to pick a chord of fat meat, with a round of fat meat that tastes better. Other Organiser
2
Add wine, salt, spicy powder, white pepper powder or black pepper powder to make a small spoon of salt
3
The steps to be taken with the pelts are egg fluids; starch; egg fluids; bread buns; and egg creams are to come and go back many times to make sure that they are completely adsorbed, and when they shake off the extra egg fluids, they are not to be separated from the flesh when the oil is fried, and the more flour the better。
4
And the great discharge of the egg fluid shall be placed on the sheath, evenly covered in it, and then it shall be set in a few rows。
5
When the oil is burned in the pot, the main charge is put in the first place, with three to four minutes of low temperature and two minutes of high temperature。
6
The two sides flip and evenize the heat, and when the two sides are yellow, you can take out the slices. [How to judge whether the pork chop is blown up, the bubbles are small and the sound is not ripe; the bubbles are loud and the sound is loud, and it explodes into dark gold. Other Organiser