Recipe introduction: 3 pork chops, eggs 1 piece, salt 1 teaspoon, white pepper or black pepper 1 teaspoon, cooking wine 10 ml, appropriate amount of dry starch and appropriate amount of bread crumbs.

1. Prepare pork chops (location, pig spine and meat sellers must know), and loosen the pork chops with the back of a knife or a meat hammer. It's best to choose pork chops with a little fat inside. A circle with a large piece of fat around them tastes better, which can also be said to be pork chops with five flowers.

2. Add a spoonful of cooking wine, salt, fresh fragrant powder, white pepper or black pepper to marinate and taste.

3. The steps of wrapping the pastry are: egg liquid; Starch; Egg liquid; Bread crumbs and egg liquid should be dipped back and forth for many times to ensure complete adhesion. Shake off excess egg liquid before dipping bread crumbs, so that the skin and meat will not separate when frying. The more bread flour you dip, the better.

4. Put the egg liquid on the bread crumbs, evenly wrap the bread crumbs, and then press them a few times to fix the bread crumbs on the big row.

5. After the oil is poured into the pot and heated, it is placed in large rows in turn, fried at low temperature for 3 ~ 4 minutes, and then fried at high temperature for 2 minutes.

6. Turn both sides to make them evenly heated. After the two sides are golden, take out the pieces and how to judge whether the pork chop is fried well. If the bubbles are small and the sound is dull, it is immature. Bubbles are big and loud, and can be fried into deep golden yellow.