Swimming onions and pork chops

Recipe Recommendations

• pork chop two pieces
• onion half a
• eggs of 4
• black pepper salt appropriate amount
• flour appropriate amount
• bread crumbs appropriate amount
• Weilin appropriate amount
• Cooking wine/sake appropriate amount
• soy sauce appropriate amount
• broth appropriate amount

• light
• fried
• half an hour
• ordinary

Steps for Swimming onions and pork chops

1

Pork pickle cleans up, picks bones。

2

Cut the length of the edge and the white section near it, or cut it with scissors。

3

Put the pork down. After the shoot, pork chops grew 1.5 times bigger。

4

Spicy salt. Pickle five minutes。

5

Pickle pork for five minutes with soup. Cut half an onion and put it in a boiler。

6

Add high soup, odour, sauce, wine, 4:1:1. If there's no soup, replace it with equivalent water and a spoonful of chicken。

7

Boiled for backup. You can put salt on it. I didn't add it. I think it tastes salty enough。

8

Spray flour。

9

I'll put the flour on both sides of the pork chop。

10

Pork chops wrapped in flour, a layer of egg fluid (two eggs here) and a layer of bread。

11

Flour - egg fluid - bakery, covered in three layers in a row。

12

It's gilded in gold, about two to three minutes。

13

Fried pork chops on oil-sucking paper。

14

Clean up the oil from the pan, add the soup from step 7, and boil。

15

Pork chops the little pieces back in the pot。

16

The remaining egg fluid in step 9 is mixed with two eggs in the form of a rare separation of yolk and protein。

17

All the egg fluids pour into the pan。

18

And onions, in exchange for fire, and when the soup is fully absorbed by pork chops and egg fluids, the fire is shut down。

19

It's supposed to be nine-point-old and a little bit uncondensed, and if you'd like to put on a lid (suspend) for three minutes, the eggs are ripe。

Swimming onions and pork chops Make Tips

Recipe Categories

• hot dishes
• Japanese cuisine