2. Then use a meat hammer to knock the big chops loose into thin slices, so that the big chops will be more tasty in curing and the meat slices will taste better when bitten;
3. Then, the marinade is prepared. One kilogram of meat is about 15g of Xintai special marinade, and those with heavy taste can add more. Add a proper amount of water, not too much, as long as the stirred marinade is in full contact with the big row; Stir water and marinade evenly, immerse each big row in marinade for full contact, and then pour marinade into a container containing big rows for pickling; Marinate for 12 hours and fry.
4. Next, prepare starch, pour in proper amount of dry starch, add eggs and stir with dry starch as evenly as possible, then pour in proper amount of water and stir until it is thin.
5. Next, start frying the large row, and preheat the oil in the frying furnace to 18℃ in advance; Soak the marinated pork chops in starch water to make them fully contact with starch water, and then fry them in hot oil; Fry for about 6~8 minutes, and then fish out after filtering oil.
6. Sprinkle some spicy food on the fried pork chops, the fragrance will be stronger and the taste will be better.