1: Prepare three pork chops and hammer them loose with the back of a knife.

2. Put the hammered chops into a plate and marinate them in yellow wine, salt, pepper and black pepper for half an hour.

3. Prepare beaten egg, dry cornstarch and breadcrumbs.

4: Put the marinated pork chops into the egg mixture, so that both sides are coated with egg mixture.

5: Transfer the egg-coated chops to a plate of dry starch and lightly press both sides to coat with dry starch.

6: Place the dry-starch-coated chops into the egg mixture and dip both sides in the egg mixture.

7. Finally, place the chops in the breadcrumbs and coat evenly with the breadcrumbs, then gently press the breadcrumbs a couple of times to secure them firmly on the chops.

8. Pour the oil into a wok and heat to 60%, place the chops in order and fry until golden brown.

9, fish up with a knife and cut into pieces, served with spicy soy sauce while hot.