Fried pork chop is a special snack in Shanghai, its flavor is very tasty and delicious, the production of a good fried pork chop, the outside of the burnt inside tender, by the majority of diners love, so you know the practice of fried pork chop? Fried pork chop how to do delicious? The following is a small introduction to the practice of fried pork chops for everyone.

Fried pork chops golden color, taste delicious, is the color and flavor of the food, if you want to learn to make fried pork chops, then take a look at it.

Practice 1

Materials

Pork tenderloin, egg, breadcrumbs, onion, dried small fish, salt, pepper, soy sauce, mash and chopped nori.

How to do it

1: Cut the pork loin crosswise into 1cm thick slices. Make a few cuts in the center with a knife, then use the back to gently chop a few times and marinate with salt and pepper for 15 minutes.

2, small dried fish to remove the head and wash, dry fry in a pot, rinse into the water, bring to a boil and then cook over low heat for 10 minutes, marinated pieces of meat, in turn, dipped in dry flour, egg wash and bread crumbs. Drop into the pan and fry until crisp and golden on both sides, remove from the pan and set aside.

3, 30 grams of mash, 100 grams of fish stock, 20 grams of soy sauce in a pan and bring to a boil, add the shredded onion.

4, when the onion is soft, yard on the fried pork chop.

5. Finally, pour two beaten eggs along the side of the pan and let them cook. When serving, sprinkle with chopped seaweed.

Method 2

Ingredients

1 sliced loin of pork, 1 egg, 4 tbsp of low gluten flour, 4 tbsp of breadcrumbs, water, salt, pepper, monosodium glutamate (MSG), green onion, ginger and garlic.

Directions

1. Slice the pork into 1 cm thick slices, pat the meat with the back of a knife, and then sprinkle the marinade evenly on both sides of the slices.

2. Beat the egg, then dip the meat slices into the low-gluten flour, egg sauce, and breadcrumbs, and deep-fry them in a 200℃ frying pan until the surface is golden brown, then drain them and drizzle them with ketchup or mayonnaise.

Method 3

Ingredients

2 slices of pork cutlet, 15g of minced garlic, 100g of groundnut flour, 200cc of salad oil, 1 tsp of soy sauce, 1/4 tsp of five-spice powder, 1 tsp of cooking wine, 1 tbsp of water, half an egg white.

How to make

1. Pat the pork chop about 1cm thick with a meat mallet into thin slices about 0.5cm thick.

2. Mix all the seasonings with the garlic, add to the pork cutlets and marinate for about 20 minutes.

3. Evenly dust both sides of the pork chops with groundnut flour.

4. Heat a wok, add about 200cc of salad oil, and heat the oil over high heat to about 120°C. Fry the pork cutlets for about 2 minutes until they are golden brown.

Method 4

Ingredients

2 slices of pork loin, 15 grams of garlic, 30 grams of cabbage, 2 eggs, 30 grams of flour, 50 grams of breadcrumbs, 30 grams of salad dressing, 200 cc of oil, 1/8 teaspoon of salt, 1/4 teaspoon of sugar, 1 teaspoon of cooking wine. tsp, 1 tsp cooking wine, 1/6 tsp white pepper, 1 tbsp water.

How to Make

1. Pierce the pork chop with a fork or meat fork ten times evenly to loosen the fibrous tissue of the meat.

2. All seasonings and minced garlic mixed well into the pork chops of the method 1, and marinate for 20 minutes; cabbage washed and cut into thin julienne strips; egg beaten into an egg wash standby.

3. Dredge both sides of the pork chops in flour, then dredge them in the egg mixture, and finally in breadcrumbs and press firmly.

4. Heat a wok, add about 200cc of salad oil, and heat the oil over high heat to about 120°C. Fry the pork cutlets for about 2 minutes, then remove from the wok and serve.

5. On top of the recipe 4, serve with shredded cabbage and squeeze a little salad on top.