Cantonese pork chop

Cut a few holes evenly around the meat to avoid bulging in the middle when the meat is fried and the frying will be uneven;

Use a nail hammer to beat the meat, then use a kitchen knife to beat it a few times. On the meat surface, just pat it on one side. Then use ice to insert the holes evenly. All the above is to give the meat flavor, and then place it in a large basin. In the first place, add 3 teaspoons of soy sauce, 1/4 teaspoon of salt, 1/2 teaspoon of pepper powder, 1 teaspoon of pepper powder, 1/2 teaspoon of brandy, 1/2 teaspoon of soy sauce (coloring is optional), 1/2 teaspoon of sugar, 1/2 teaspoon of soda powder, and constantly stir and massage with your hands to make the meat glue. Add another 1 tablespoon of water, rub evenly until the meat completely absorbs the water. Repeat three times. Don't add 3 tablespoons of water at one time. After marinating, add 1 tablespoon of water and 1 teaspoon of corn starch mixed with water starch. Then grab and marinate, then add 1 teaspoon of vegetable oil or sesame oil, grab a few times, cover, and place in the refrigerator overnight or place for more than 2 hours to allow the meat to slowly absorb the flavor and allow soda powder to slowly expand the meat fiber. It will taste tender;

Put it in the pan and fry it, not too high, otherwise the surface will be charred and the inside will not be cooked yet. Use medium to medium heat. The way to stabilize is to add 2 tablespoons of water after putting the meat, then cover the lid, and slowly fry it when the water is dry until the meat is fully cooked and golden on both sides. If you want to know if the meat is cooked, use a knife to cut a cut in the thicker part of the meat to see. After cooking, set the meat on a plate, leaving one side for vegetables; Please do not wash the pan after frying the pork chops. The essence of the meat is on the pan. Turn on high heat, pour in onions, peppers and mushrooms, turn a few times, add refined salt and pepper, and carry until the vegetables are dry. Place the vegetables next to the pork chops;

While frying the meat, mix in the bowl of juice, which my leader calls Gravy (meaning gravy). Mix 2 teaspoons of soy sauce, 1/2 teaspoon of soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, 1 teaspoon of brandy, 1 teaspoon of sesame oil, and 1/2 tablespoon of corn starch into a bowl, add about half a bowl of water, and stir evenly, so that there is enough juice to pour on the surface of the pork chops;

Open another small pot and put salt and oil. Bring the water to a boil. After the water boils, put the mushrooms. Use a colander to swing it a few times and pick it up. You don't have to wait until the water boils before fishing. In this way, the mushrooms will be too cooked, shriveled, and have no taste.

Put the bowl of juice in the pan and stir constantly until the bowl of juice is ready to foam. Then pour it over the fried meat and vegetables. Put the rest in a bowl or Pitcher (a jar with a small pour spout for gravy or milk, etc.), and add gravy while eating.