Pork chops are very popular in any corner of any city. The following is the home-cooked practice of western-style pork chops I brought to you. I hope you like it!

Daily practice of western-style pork chops 1, pork chops with sauce materials

5 pork chops, 30g sweet noodle sauce, cooking wine, oil, salt, pepper, cumin powder and water starch.

working methods

1. Cut the pork chop into 0.2 cm thick, and pat the surface of the pork chop loose with the back of a knife; Mixing cooking wine, sweet noodle sauce, prickly ash powder, cumin powder and water starch to form a sauce; Spread cooking oil and sauce evenly on both sides of pork chop, then sprinkle salt particles on both sides of pork chop and marinate for 20 minutes.

2. Coat the cooking oil in the pot and put the pork chop. Once the bottom of the pork chop becomes hard, turn it over and fry the other side; When both sides are yellow, they can be cooked (pork chops will get old after a long time, and thin pork chops will be cooked easily).

3. Pour the sauce into the pot, boil it into thick sauce with medium heat, soak the pork chop in the sauce to taste, and finally pour the sauce on the surface of the pork chop.

Common practices of western-style pork chops II. Cumin pork chop material

Lean pork, lettuce, onion, oil, salt, soy sauce, pepper, pepper, cumin, starch.

working methods

1: Slice the lean meat and tap it with a rolling pin to make the meat more chewy.

2. Spread the prepared lean meat evenly with salt, pepper, pepper, soy sauce and cumin, and place it according to personal taste. Finally, just wipe a spoonful of starch and marinate for 10 minutes.

3: Heat the oil for 7 minutes, and slowly fry the lean slices until cooked.

4: Finally, pour the onion into the remaining oil pan and fry it. Put vegetables under the plate, lean slices on top, and sprinkle fried onions on top.

Household practices of western-style pork chops 3. Japanese fried pork chop material

A. 2 pork chops, 30g Chinese cabbage and minced garlic15g.

B 30 grams of low-gluten flour, 50 grams of bread flour and 2 eggs.

C salad dressing 30g, salt 1/8 teaspoons, fine sugar 1/4 teaspoons, cooking wine 1 teaspoon, white pepper 1/6 teaspoons and water 1 teaspoon.

working methods

1. Insert pork chops evenly for ten times with a fork or meat fork to loosen the fibrous tissue of the meat for later use.

2. Mix seasoning with minced garlic in material A, put it into pork tenderloin by 1, mix well and marinate for 20 minutes.

3. Wash the cabbage and cut it into filaments; Beat the eggs into egg liquid for later use.

4. Dip the low-gluten flour evenly on both sides of the pork chop made by method 2, then dip it in the egg liquid made by method 3, and then gently press it with your hand dipped in bread flour, so that the bread flour can be tightly attached to the pork chop and is not easy to fall off.

5. Heat a pot, add a proper amount of oil, and after the oil temperature is heated to about 120℃, put the pork tenderloin of method 4 into the pot, fry for about 2 minutes on medium fire until the surface is golden and crisp, and drain the oil.