Ingredients: black pepper, sugar, salt, soy sauce, cooking wine, water, fried oil.
Detailed production method
1, thick pork tenderloin is tempered with a loose meat hammer. If there is no hammer, use the back of the knife to break the fiber of the meat, which is more convenient to taste and make the meat soft.
2. Marinate pork chop, add a little chopped black pepper and salt, sprinkle with minced garlic, and pat with cooking wine. If it is thick pork chop, add a little soy sauce, if it is thin, it is not needed. Marinate for half an hour.
3, take an egg to break up, shake off the minced garlic, put the pork chop into the egg liquid and dip it evenly, then dip it in bread crumbs and compact it while touching it. You can brush the egg mixture again and compact a layer of bread crumbs.
4. Fry the pork chop in the oil pan, remove it after discoloration, and then fry it again at high oil temperature until both sides turn golden yellow.
5. Mix the bowl juice with a spoon: cooking wine, sugar, light soy sauce and water, and the ratio is1:0.5:1:10, and then add a little salt.
6. Put the bowl juice into a pan, add the shredded onion and cook until the onion becomes discolored and soft.
7. Cut the fried pork chop into strips and put it on the onion. Don't turn it over and cook for a while, so that the pork chop can absorb the soup.
8. Beat the eggs twice, don't break them up, pour them on the pork chop, and poke them a few times to make the eggs evenly heated.