Ingredients: pork tenderloin 300g, bread crumbs100g, flour 50g, refined flour 2g, a little pepper, salt1000g.

Pickling: remove tendons from pork tenderloin, cut into thick slices, pat loose and thin with a knife, sprinkle with salt, monosodium glutamate and pepper, pat with flour, dip in egg liquid and wrap with bread crumbs;

Practice: set the pot on fire, put the oil until it is five or six times ripe, fry the pork chop until both sides are golden, remove it and put it on a plate. The perimeter can be

Serve with potato chips, pickles, lettuce and cooked peas. Or dip a little salad dressing next to it.

Exercise 2:

First, cut the pork chop into squares on both sides for pickling.

Then pat the meat loose with the back of the knife, pour the amount of soy sauce and red wine (about 1.5: 1) into the plate, add a little salad oil or olive oil, soak the pork chop, and sprinkle with salt, sugar, pepper, garlic powder, a little curry powder (just a little, otherwise it tastes strange) and a little red pepper powder on both sides. Leave it for 30 minutes.

Pour oil in a non-stick pan, not too much, just cover the bottom of the pan. After the oil is heated, fry it in medium fire for about 10 minutes on each side. Pay attention to check whether the meat is burnt, because pork chops vary in thickness, sometimes for a short time and sometimes for a long time. But it must be cooked, and it is best not to eat undercooked pork. Finally, open the fire and fry it, and it will be out of the pot.