Onion pork chops
By VicentaLakin
The pork chop looks simple, but it's kind of a step that can't be treated lightly, like hammer meat, rowing, etc., the steps are done, the products are done, and it's necessary, like, a homies want to make pork steaks or lamb chops, better have a pine hammer and cast iron, which is easier to do, and the meat tastes soft, and the products are good。
Recipe Recommendations
- pork chops 2 blocks
- salty and fresh
- fried
- an hour
- senior
Steps for Onion pork chops
1
Clean up the edges of the pork chops about a centimeter thick, and use a pine hammer to pull both sides of the pork hammers, and draw a knife around the pork chops about a centimeter long
2
(a) To enter the basin, with one second of fresh water, one quarter of soda, with a few strokes of hand, one second of pepper, one out of two spoons of pepper, one out of two spoons of wine, one out of two spoons of yellow wine, when the sauce is fully absorbed by meat, and then with vegetable oil or one out of two spoons of peanut oil, scratch a few, so that the oil can cover the meat before the water evaporates
3
(a) Stay in the fridge for the night or at least for an hour
4
(b) To heat the boiler into the bottom oil, to put it in pork chops, and to release its hands when serving pork chops, so that it can be modulated with a bowl of water
5
It's almost ripe to the bottom. It's flipping, crushing it with salt tablets. Either way, it's cooked
6
When it's cooked, pull the pork chops aside, put them onions, and fire them for a little while
7
Pick up the pig and pour it into the plate, then turn the onions in the pot
8
And pouring water, and mixing it with onions, and burning it up into a big bubble
9
I'll pour the onion with the juice on top of the pork plate. Done. Come on, Enjoy!Onion pork chops Make Tips
First, the spoons, spoons and cups used by peners in any food such as cooking, baking, etc., use international standard utensils, not the spoons and cups that we usually use to fix drinks and load foods at home or in restaurants, as illustrated by the fact that, second, sodas make the muscle proteins of meat (especially piston proteins) difficult to contract, so that water is kept, so small sodas can use tender meat powder, and so on, and so on; third, friends who don't have a hammer, can hit with a knife, can eat anything, and so on; and fourth, pickle pork can be long enough to allow the spices to slip into the meat。