Ingredients: 5 pork chops, egg white 1. Practice: 1 pat the pork chops on both sides with the back of a knife, evenly sprinkle a layer of fine salt, a layer of white pepper and a layer of black pepper on both sides, pour a few drops of lemon juice, and pat both sides evenly by hand; 2 then add an egg white, wrap all the big rows on one side, cover them with plastic wrap, and put them in the refrigerator 1-2 hours; 3 Prepare bread crumbs, heat them in a flat-bottomed non-stick pan, pour a layer of salad oil with a height of 0.5cm, take out the big row from the refrigerator, pat the bread crumbs on both sides of the big row, and slightly compact them; The oil temperature is about 50% hot. Turn off the heat, put a big row, and start frying until both sides are golden. Fry all containers in turn, and it is recommended to put oil-absorbing paper in the containers with large rows; Tip: 1 Don't put too much salt when pulping, because you have to dip in soy sauce later; 2 large rows must choose the freshest; 3 When frying, you should not only turn the big row upside down, but also pay attention to the position of the moving pot to make it heated evenly, because only the center of the stove eye is heated with the least fire; 4 fried food, don't eat more, just the right amount; Fry until golden on both sides, about 3-5 minutes.