Ingredients: pork chop, fresh soy sauce 1 tsp, Shaoxing rice wine 1 tsp, salt 2g, ginger 10g, black pepper 1/2 tsp, common flour, bread crumbs, eggs 1, and proper amount of base oil. Pork tenderloin is cut into pieces of about 1cm. Add soy sauce, yellow rice wine, salt, ginger and black pepper, and grasp well with your hands. Refrigeration 1-2 hours seasoning.

1. Prepare ingredients: pork chop, first-class fresh soy sauce 1 spoon, Shaoxing rice wine 1 spoon, 2g salt, ginger 10g, black pepper 1/2 spoon, common flour, bread crumbs and eggs/kloc-0.

2. Cut pork tenderloin into pieces of about 1cm.

3. Add soy sauce, yellow wine, salt, ginger and black pepper, and grab them evenly by hand.

4. Refrigerate in the refrigerator for 1-2 hours to taste.

5. After pickling for 2 hours, pick out shredded ginger and put it in dry flour to wrap it in a layer.

6. Roll the meat slices stained with flour into the egg liquid. Then put the sliced meat wrapped in egg liquid into the bread crumbs and wrap it with a layer.

7, non-stick pan heating, induction cooker hot pot stall 800- 1000 watt fire. Pour in sunflower oil, heat the oil temperature to 60%, and put the meat slices into the pot to start frying.

8. Fry until one side is golden, turn it over, fry until the other side is golden, and take it out.

9. Take out and drain the oil. Put the fried pork chops in the pot again and fry them again. Take out, drain the oil, and cut into strips.