Japanese curry pork chop rice
By LewisGreen
Ingredients: chicken essence
Recipe Recommendations
- Pig steak appropriate amount
- potatoes appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- bread crumbs appropriate amount
Steps for Japanese curry pork chop rice
1
Use the back of the knife to pat the pork chops loose on both sides to make them more delicious when marinating
2
Marinate pork chops with egg white, water starch, appropriate amount of salt, and cooking wine for 30 minutes
3
Heat the oil pan, add the shredded onions and stir fry
4
Add the small potato pieces and stir fry together, then heat water over the potatoes and bring to a boil. How much water you add depends on how much curry sauce you want to make, so you can control the amount yourself
5
Make up a picture of curry
6
Then add the curry pieces and simmer slowly over medium heat for about 10 minutes. The potatoes become soft and the soup becomes thick.
7
Put the marinated pork chop on the bread crumbs, pat it more, and fry it until it is tender
8
You can put the pork chops when it's 80% hot. If it's too hot, the outer layer of the pork chops will easily zoom, which is not delicious or good-looking.
9
Cut the fried pork chops into long strips, serve the rice, and pour it with curry sauce