Pork chops love shredded Chinese cabbage ~ pork chops with crispy outside and tender inside, topped with special pork chop sauce with shredded Chinese cabbage from Katz Katz, and served with a bowl of rice. Adults and children love ~ ~! Cheer for the China team.

material

Pork tendon 3 pieces of medium gluten flour 3 tablespoons of bread flour 4 tablespoons of eggs 1 salt 3/4 teaspoons of black pepper 3/8 teaspoons of onion paste 1/8 slices of Lin Wei1&; 1/2 & Clear soy sauce 2&; 1/2 teaspoons of soy sauce, 2 teaspoons of sesame oil 1/4 teaspoons of sugar 1 teaspoon of sesame sauce, 2 teaspoons of peanut butter without sugar 1 teaspoon of white vinegar 1/2 teaspoons.

working methods

1

After slapping the pork chop with the back of a knife, cut a knife every 1.5 cm to break the ribs.

2

Marinate with marinade for more than ten minutes.

three

Mix pork chop sauce with time. Heat up the pan. Come on. ※.

four

Dip pork chop with medium gluten flour. It is best to press the flour by hand, and then beat the excess flour.

five

Pork chops continue to be stained with egg liquid.

six

Dip the bread flour and let it stand for a few minutes to make the flour, egg liquid and pork chop more integrated.

seven

The oil in the oil pan is about 180℃, fry for 2 ~ 3 minutes until golden brown.

eight

Slicing method of shredded Chinese cabbage: wash, remove the core, roll up the leaves and cut, which can be cut very finely.

nine

Set the plate and pour pork chops with pork chops juice. This sauce is much more delicious than the salty pork chop sauce outside ~ b