Generally a combination of both is best. The chops need to be coated with both flour and cornstarch for the texture to taste good. First of all, put the prepared chops in the raw flour to roll and marinate for an hour's time, and then roll both sides of the chops in flour before putting them in the pot.

1, first of all, will buy the big row with a spatula pat a few times, you can let the meat eat feel a little more tender, and then in a bowl pour no yolk egg white, another plate pour raw flour and salt and mix well.

2, and then put the chops first in the egg white soak for a while, both sides of the egg white, put into the disk containing the powder rolling, with a hand massage can let the chops better absorb the powder and salt.

3, and finally coated with flour on the side of the chops marinated for an hour, in the chops before the pot and then rolled in flour, chops on both sides need to stick to the flour, you can put the chops in the frying pan inside the frying pan.

Flour is a common term used in recipes, mostly for thickening the sauce. Potato flour is used in mainland China and Taiwan, and cornstarch is used in Hong Kong. In addition to thickening food to create a smooth texture in Chinese cooking, it is also commonly used as a marinade to soften meat. It can be used as a seasoning for stir-fry dishes, as a cold noodle, as a pancake spreader, and most of all as a gravy and thickening agent for meat processing.

In Chinese food, it means starch, which is used for thickening and glazing when stir-frying, and there are many different kinds of starch, such as sweet potato starch, water-bean starch used in Szechuan cuisine, and corn starch, etc. The starch can be used to make the food more succulent, but it is also used to make the meat more flavorful. Raw flour is starch, there can be many kinds, usually refers to corn starch.