Fried pork chops

It would be better to choose pork chops without skins and fragrance strips (like five flowers), which are short-lived, and fat meat is tired of eating. Beef's the same thing, but you can choose the one with a silk of fatty, that is, the one with a flower line. It would be better to make fresh meat, and if not today, it would be better if it were frozen in the upper freezer, which would have reduced the taste of the meat. If the meat is not well bought, it would be better to hit it with a knife on the back or with a crutches, to knock the meat loose and to spread a little salt on the surface, with the main aim of restoring the meat to room temperature. Otherwise, when it's hot, it's easily charred. No pepper, pepper is easy to make。

Hot pots, butter, depending on the bottom of the pot. The more it smells, the better it smells. But the oil can't drink, the more it's wasted。

It's very simple to put in pork chops, fire, flipping every 10-15 seconds. Pork chops are easy to eat, so you have to fry, fork a fork, and come out without blood. The steak is relatively easy – if you want a softer steak, you get caught in the fire for 10-15 seconds, and you press the middle with a fork back, and you feel like you're not soft enough to be five adults like water。

We'll eat it in five minutes. It's not hot. If you cut it open, you always leave a bowl of juice (e.g. a chart) after you're done. The gold will absorb the juice slowly for five minutes and lock the water. That's when you get the juicy steaks recommended by chef Michelin! Let's eat