condiments

Rice 1 bowl

Pork tenderloin 300g

condiments

onion

one half

Eggs (of hens)

one half

condiment

salad oil

1 teaspoon

salt

Half a teaspoon

soybean

3 teaspoons

sesame oil

Count drops

water

5 teaspoons

five spice powder

1 teaspoon

corn starch

1 teaspoon

black pepper

1 teaspoon

Lin Wei

2 teaspoons

Glutinous rice wine

5 teaspoons

The practice of Japanese risotto

1. Wash pork and cut it into 2cm thick pieces; Put the pork in a fresh-keeping bag and smash it flat with a hammer, the volume is 2-3 times of the original (mainly thin).

2. Put the prepared pig into a container, add appropriate amount of soy sauce, miso and rice wine (1: 1: 1), and grab a small amount of spiced powder, corn starch, half an egg and salad oil evenly.

3. Put a proper amount of salad oil into the pot, put the pork chops into the pot, fry them on medium heat until both sides are golden brown, and set aside.

4. Mix the seasonings of the sauce together; Also use a pot that has just fried pork chops, add onions and fry until soft; Pour in the sauce

5. Boil over medium heat, and add the fried pork chops for pickling; When the soup is thick, add a little salt and black pepper to serve. Fill the rice and put the pigs on the rice.