Dry-fried pork chops are a simple side dish with rice. It is fragrant and refreshing, and the frying time does not take too long. As soon as you get home, you can be served in ten minutes.
It's best to marinate this dish one day in advance. Store it in the refrigerator and fry it the next day. It will taste better.
Pan-fried pork chop
By MoseFisher
Recipe Recommendations
- Pig steak 4片， 约400 grams
- cornflour 1.5 teaspoon
- soy sauce 2 tablespoons
- huadiao wine 1 tablespoon
- sugar 1 teaspoon
- salt a little
- black pepper Xiao Xu
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pan-fried pork chop
1
Wash the main pork steak and drain it.
2
Pat the pork chop on both sides with a hammer or knife. (It's better than using loose meat powder, which can be regarded as massaging the meat, huh) In this way, the meat will be very fragrant.
3
Cut off the surrounding film as well, just cut twice between to avoid curling up during frying.
4
Add marinade, including soy sauce, wine, sugar, salt, cornstarch, and mix well.
5
Spread black pepper on both sides of each piece of meat, place each piece in glue, cover, and store in the refrigerator.
6
The next day, when preparing to fry, just take it out, pan heat the oil and clear the spoon.
7
Lay four slices of pork chops in the pan and place the bony end in the center of the pan. Turn into flames.
8
Fry for 4 minutes to give the meat aroma, turn over, and fry for another 3 minutes.
9
for the website to load. Serve the plate.Pan-fried pork chop Make Tips
1. Don't put too much oil. 2. Don't fry it too long, or you will lose the gravy. Use medium heat is best. 3. It is best to pickle in advance. At least two hours.