Main Ingredients

Thick Slices of Pork in Plum Sauce

300g

Black Pepper Sauce

10g

Side Ingredients

Peanut Oil

5g

Salt

1g

Fruit Cucumber

30g

Black Pepper Dices

1g

Starch

5g

Steps

1. Prepare the ingredients.

2. Pour the black pepper sauce and cornstarch into a mixing bowl, mix well, add 1 times the volume of cold boiled water of the seasoning, mix well and set aside.

3. Finely grate the fruit cucumber and set aside.

4. Arrange the cucumber julienne in the serving dish as shown in the picture.

5. Sprinkle a good amount of salt on one side of the sliced meat.

6. Heat a skillet over high heat to 7 minutes, add the peanut oil, and then fry the meat with the salt sprinkled side down, splashing it into the pan while sprinkling the salt on the other side of the meat, and wait for the meat to char on one side of the frying pan (about 30-60 seconds) to flip and fry the other side.

7. Sprinkle black pepper on one side of the pan, and when the pan-fried side is charred, sprinkle black pepper, and change the heat to medium to pan-fry for 90 seconds.

8. And then the last step of the method, frying 90 seconds, out of the pan ready to serve in the dish.

9. Leave the oil at the end, pour black pepper sauce starch water, get black pepper sauce.

10. Then use a small spoon to pour the black pepper sauce on the cucumber julienne and the edge of the pork chop, a little finishing, that is.