Pork chop, also known as pork chop, is the most meaty part of the pork chop, pork chop, as a home cooking often appear in the people's table, but because of the pork chop meat, so pork chop is good and not good, difference of ten thousand eight hundred miles, do a good job of pork chop, tender meat, flavorful and tasty, and the opposite of the meat faggot! Bite not move and not flavorful.
Want to make tender and juicy pork chops, must master three points, so that the flavor of the pork chops out of it is certainly not bad. A beat, buy back the big row first with the back of the knife to hammer the meat loose, with the back of the knife along the fiber vertical direction whack, destroy his fiber, so that the big row will be tender.
Two fried, fried before the starch, so that the big row of fried a layer of outer skin, in the cooking time will appear fluffy feeling.
Three cooking, add soy sauce and sugar to taste, simmer for a few minutes over high heat, not too long, or it will get old. Depending on the thickness of the chops to properly adjust the simmering time, broken raw can be served to ensure the most tender texture.
We are usually here to braised pork chops are mainly braised, braised dishes pay attention to the thick oil sauce, when the tender pork chops wrapped in thick oil sauce soup, really delicious, every time I do I like to add a little bit of soup, used to mix rice or under the noodles can be, the following to share with you this braised pork chops home cooking, take a look at the specific practice it!
Braised pork chops
Materials: 6 pork chops, 1.5 tablespoons of soy sauce, 3 tablespoons of soy sauce, salt, 2 tablespoons of cooking wine, sugar, fennel 1 piece of anise, 2 anise, 3 dried chili peppers, the amount of oil, the amount of ginger
Practice: 1, buy back the pork chops soaked in water first bleeding water and then rinsed and drained, with the back of the knife to the two sides of the chop shoot loose, the meat outside the layer of the White tendons with a knife cut a knife at intervals, which can prevent the frying of the chops will be rolled up.
2. Place the chops on a plate and marinate with 1 tablespoon of cooking wine and a pinch of salt for 15 minutes. After marinating, pat the chops on both sides with dry flour. Don't pat too much, just a thin layer.
3, the pot into the appropriate amount of oil, boil until the oil smoke, put the chops, and so the meat brown quickly turn over, deep frying until both sides of the light yellow fish out.
4, leave a little oil in the pot, add ginger, fennel, star anise and dried chili pepper to burst incense. Add 3 tablespoons of soy sauce and 1.5 tablespoons of dark soy sauce, then add water.
5. Put the fried chops into the pot and cook for 3 or 4 minutes after the water boils.
6, when the soup becomes thick and thickened with a little sugar seasoning juice can be turned off the fire.
10, tender and juicy, flavorful and delicious, fragrant braised pork chops, have it, rice will eat more than a bowl.
Tips:
1, the steak must be patted loose, and to the outside of the steak that layer of white sinew cut on the knife, so that when fried will not roll up.
2, marinated steak, to shoot a thin layer of flour, so that the fried steak meat will not be old, do not need to be very thick, a thin layer can be.
3, when frying, be sure to fry on high heat, large rows of emissions into the frying as long as you hear the sound of piercing can be flipped, do not fry for too long, or the meat will become old.