Let's begin to introduce the ingredients we need:
Pork chop, raw flour, crystal sugar, pepper, ginger, dried pepper, star anise, eggs and shallots.
Slice the ginger first, cut the shallots in half, and knock the big row loose and thin with the back of a knife to make it obviously bigger. Beat the eggs into a bowl and stir them into egg liquid.
Then marinate the chopped pork in a larger pot, then add cooking wine, soy sauce, oyster sauce, ginger slices and onion slices, then grab them evenly with your hands and marinate them for fifteen minutes to make the pork chop tasty.
At that time, take off the ginger slices and onions. Then dip the marinated pork chops in a layer of egg liquid and wrap them in a layer of raw flour. When it's all done, heat the pan and pour in the salad oil.
When the oil temperature rises to 60%, put the oil into the pot and fry until both sides are golden, then take out the oil control. Take out the oil pan, stir-fry star anise, pepper, dried pepper and crystal sugar in the pan for a while, then pour in cold water, and add soy sauce and soy sauce.
Add the fried pork chops and oyster sauce, stir with chopsticks, cover the pot, bring to a boil with high fire, remove the star anise, and simmer for 30 minutes. When the soup is thick, sprinkle with pepper and serve. Finally, sprinkle with chopped green onion and a plate of braised pork chops will be ready.
Spareribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health. It can be fried or pickled. Cut it thinly when frying and slightly thicker when pickling.