1, ingredients: bone-in pork chops (or tenderloin) 6 slices, 3 tablespoons of soy sauce, 3 tablespoons of cornstarch, 1 tablespoon of sugar, 2 heads of garlic, 1-2 tablespoons of cooking oil.

2, tenderize the pork chop: use a meat hammer to hammer both sides of the pork chop evenly loose, if there is no meat hammer can be used to chop the back of the knife will be both sides of the pork chop vertical grain chop loose, this step is very critical, it will determine the final degree of tenderness of the final pork chop, so you can not be omitted.

3, modulation of drowning: soy sauce, cornstarch, sugar into a large bowl, mix well, if you like the color a little heavier you can add a few drops of old pumping color; garlic minced (or with a garlic press) minced garlic.

4, drowning: one by one in the seasoning soup dipping chops, and then smeared with minced garlic, into a large bowl, refrigerated drowning 2 hours or more.

5. Frying: Put a little oil in a pan, add the drowned chops to the pan and fry on both sides over medium heat until golden brown (2-3 minutes on one side).