Curry Pork Chop Rice

Ingredients: A thick piece of pork chop, diced potatoes and carrots, chopped onions, and half a box of Japanese curry cubes. A spoonful of low-gluten flour, a little egg liquid, a little bread crumbs.

Method:

①Punch the pork chop loosely with the back of a knife. You can tap it horizontally and vertically, turn it over and hammer it again. Marinate with salt, black pepper and ginger paste for about ten minutes.

② Heat the oil in a pot over low heat, dip the pork chop in low-gluten flour, egg liquid and bread crumbs in turn, deep-fry until golden brown, remove and set aside.

③ To fry the curry, first saute the onions with butter, then add the carrots and potatoes. Finally add water and half a box of curry cubes and cook for about 10 minutes. The remaining egg mixture of the fried pork chop is spread out, and the rice is inverted on the plate with a bowl, poured with curry sauce, and then put in the cut pork chop and it's done!