2. Accessories: 1 teaspoon salt, a little black pepper, 1/2 tablespoons cooking wine, a proper amount of starch, 1 small bowl of bread crumbs and a proper amount of vegetable oil.

3. Slap both sides of the pork chop loosely with a meat-loosening hammer or knife back, so that the meat edge of the pork chop is loose, and it is obviously bigger and thinner.

4. Sprinkle salt, cooking wine and black pepper evenly on the front and back of the big row.

5. Add 1 tbsp egg white and marinate for 30 minutes.

6. Finally, wrap a thin layer of starch on the front and back of the pickled big row.

7. Break up the egg mixture and put it in a big row, so that both sides are filled with egg mixture.

8. Wrap the bread crumbs, press them with your hands, and let them stand for a while to make them soft and regain moisture.

9. Pour the oil into the pot and heat it to 70%. Put them in a big row and fry them over medium heat.

10, fry until golden brown on both sides, take out, use kitchen paper to absorb excess grease on the surface, and cut into pieces to enjoy.