Step 1: Prepare materials and thaw pork chops in advance.

Step 2: Sprinkle a little sea salt on the pork belly. This bottle of sea salt comes with a grinder. You can grind salt particles by turning your hands left and right. Salt particles are relatively large, which will make a creak when grinding.

Step 3: Prepare three plates, from left to right: dry starch, egg liquid and bread crumbs. Dip the pork chop with a thin layer of dry starch, then with a layer of egg liquid, and finally put it in bread crumbs, and cover both sides.

Step 4: Heat the non-stick pan, add appropriate amount of olive oil, add pork chops and fry on low heat.

Step 5, fry until golden on both sides, and then take out the pan.

After the pork chops are thawed, use kitchen paper to stick off the water on the surface. Sprinkle Shanghai salt on both sides of pork chop. The curing time is about 15 minutes, and the whole process should be fried with low fire.