Pork chop/sirloin chop 380g [cut into long strips]

Sesame in moderation [stir-fried]

Kimchi:

Old villa super oyster sauce 1 teaspoon

Thick vermicelli sauce 1 teaspoon

Double spring head pumping 1 teaspoon

Citronella pickle 1 teaspoon

Flour 1 teaspoon

Corn flour 1 teaspoon

Sugar 1/2 teaspoons

Stuffed fruit juice

Samui sauce 120g

Double spring head pumping 1 teaspoon

Zhenjiang balsamic vinegar 1/2 tablespoons

Honey 1 tablespoon

Step by step:

Marinate pork chops with marinade for about 1 hour.

Heat the oil, fry or fry the ribs until golden brown, and drain. The fried pork chops must be cooked thoroughly.

Then turn to slow fire. Don't burn when you get the honey sour plum juice. You can keep the steak crisp outside and tender inside.

Boil the honey sour plum juice in a pot, then pour the ribs into the juice and sprinkle with sesame seeds.