Braised pork chops are delicious and have a knack. One shot, two frying and three cooking are simple, and pork chops are tender and smooth.

Pork chop, also known as pork chop, is the most fleshy part of pork chops. As a home-cooked dish, pork chops often appear on people's dining tables. But because of the large amount of meat, the quality of pork chops varies from one hundred and eight thousand miles. Well-made pork chops are tender, smooth and delicious, and the meat is sticky and not delicious.

If you want to make a big steak with tender meat and more juice, you must master three points, so that the taste of a big steak will definitely be the same. At the first shoot, the pork chop bought should be loosened with a knife back, and the knife back should be hammered along the vertical direction of the fiber to destroy its fiber, so that the pork chop will be tender.

Second, starch should be added before frying, so that a layer of skin can be fried in large rows, and a fluffy feeling will appear when frying.

Three boiling, seasoning with soy sauce and sugar, simmering for a few minutes on high fire, not too long, otherwise it will get old. It is necessary to adjust the stewing time according to the thickness of the big row, and it can be served when it is broken to ensure the tenderest taste.

The big ribs here are usually braised in brown sauce. Braised vegetables pay attention to thick oil red sauce. Fresh and tender big ribs wrapped in thick oil red sauce soup are really delicious. Every time I cook, I like to add more soup, which can be used for bibimbap or the following dishes. Let's share with you this home-cooked practice of braised pork ribs. Let's take a look at the specific practice!

Braised pork chop

Ingredients: 6 pork chops, 1.5 tablespoons soy sauce, 3 tablespoons soy sauce, a little salt, 2 tablespoons cooking wine, appropriate amount of sugar, 1 block fennel, 2 star anise, 3 dried peppers, appropriate amount of oil and appropriate amount of ginger.

Practice: 1. Soak pork chops in clear water, then wash and drain. Slap both sides of the pork chop loosely with the back of a knife, and cut the white tendons outside the meat with a knife at regular intervals, so as to prevent the pork chop from rolling up when frying.

2. Put the big one on a plate, add 1 tablespoon of cooking wine and marinate with a little salt 15 minutes. After pickling, pat dry flour on both sides of the big row. Don't shoot too much, just a thin layer.

3. Pour an appropriate amount of oil into the pot, heat it until the oil smokes, put it in a large row, turn the meat over quickly when it changes color, and fry it until both sides are slightly yellow.

4, leave a little oil in the pot, add ginger, fennel, star anise, dried Chili and stir fry. Add 3 tablespoons of soy sauce and 1.5 tablespoons of soy sauce, and then add a proper amount of water.

5. Put the fried chunks into the pot, boil water and cook for 3 or 4 minutes.

6. After the soup thickens, add a little sugar to taste, and turn off the juice.

10, fresh, juicy, delicious and delicious braised pork chops. With it, you can eat an extra bowl of rice.

Tips:

1, the big row must be loosened, and the white fascia outside the big row must be cut with a knife, so that it will not roll up when frying.

2. Take a thin layer of powder after the marinated pork chops, so that the fried pork chops will not be old, not very thick, just a thin layer.

3. When frying, be sure to fry with high fire. When the big discharge explodes, you can turn over as long as you hear the tingling. Don't fry for too long, or the meat will get old.