A little more oil is fried in the pan than usual. Pickled pork chops are stripped of onion and ginger, and then 1 egg is beaten into liquid and wrapped evenly with the pork chops. Then, the pork chops with the egg liquid are taken out one by one and coated with starch on both sides. As a Shanghainese, a braised pork chops with onion oil is almost a home-cooked dish that everyone likes. Braised pork chop with the top is the classic pork chop noodles, and with the rice cake, it is the pork chop rice cake. My mother likes to cook big chops for me since I was a child. Braised big chops are a representative dish in Shanghai, and it is not difficult to operate in a home-cooked way.

Add minced onion and ginger, cooking wine, soy sauce, salt, pepper and eggs to the bowl, knead them evenly with the pork chops, and break the eggs. When it comes to Shanghai local cuisine, large carnivorous "animals" may think of braised pork chops, which are red and bright. The juice is tender and delicious, salty and sweet, crisp and rotten, and it can give you satisfaction as a next meal or as a noodle. Slap the back of the knife loosely, size and marinate it, fry it in the oil pan until golden brown, and then braise it in soy sauce. It is essential to have a whole millet onion, and the more the better. This is my family's practice. The big steak, the favorite of Shanghainese, is a little tricky to cook well. Speaking of it, it's the best when Alam's mother cooks it, and she can't eat it anymore. .

I don't know how to cook pork ribs in Shanghai. I only know that I need to add pork chops to wash them, dry the water, beat them evenly in the longitudinal direction with the back of a knife, then beat them horizontally, and beat them evenly after turning over (this way, the pork chops will be looser and the meat will be tender and delicious); Put all the big shots in a pot, add marinade and grab them evenly (grab them for a while and think this is the happiest meal. In particular, the braised pork chops cooked by our chef are even more popular. Every time the chef cooks this delicious food, I can eat a bowl of rice more than usual. Pat the big row loose, then add cooking wine, raw pomelo, a little soy sauce, a little sugar and pepper powder to make it, then add a little oil and put it in the refrigerator for one hour. After taking it out, fry it in oil and leave a little base oil.