Accessories: egg 150g lemon 200g lobster slices 10g.

Seasoning: yellow rice wine 15g ginger rice wine 25g starch (peas) 90g onion 12g ginger 8g baking soda powder 2g soy sauce 5g peanut oil 70g each.

Practice of pork chop with fruit juice:

1. Remove the tendons from the lean meat, cut it into large pieces with a thickness of 3mm, and replace it with small pieces with a length of 4cm and a width of 3cm. Then pat both sides of the meat slices loose with the back of a knife, and marinate them with ginger, onion, cooking oil, seasoning powder and rice wine for 20min. Remove the ginger and onion, add clean eggs and mix well with the raw flour.

2. Heat the wok with oil. When the temperature reaches 150℃, fry the shrimp slices until crisp. After removing the oil, put the meat slices in a wok and fry them until the flesh is hard. Degrease the oil, turn the meat slices over one by one, fry the other side hard, put the oil to boil, remove the pan from the fire, and then soak and fry until it is 90% cooked. Pour in oil, onion, Shaoxing wine, fruit juice, stir-fry with tail oil, and serve with shrimp slices.

For more information about pork chops with sauce, please visit Mint.com Food Library/Restaurant/Fruit Boiling Bar.