One shot, two fried, three boiled, three steps to create a gluttonous meat party must love: Shanghai braised pork chops big chops, big brand, silly can not distinguish. Shanghai, this gang, the favorite to count it. What is the specialty of Shanghai cuisine? Four words floated, thick oil and red sauce ...... When I was a kid, my favorite was my dad's roasted pork chop, tender meat, juicy, full of flavor, with a bowl of spring noodles, a second to become a signature pork chop noodles. For my friend who doesn't love pasta, it's also a great meal. To make a good braised pork chop, there are three main elements, one pat, two fried, three boiled.　A beat, to use the back of the knife to hammer the meat loose, with the back of the knife along the fibers of the perpendicular direction of the pounding, to destroy his fibers, so that the big row will be tender. Two fried, fried before the starch, so that the chops fried a layer of outer skin, in the cooking will appear fluffy feeling. Third boil, add soy sauce and sugar to taste, simmer on high heat for a few minutes, not too long, or it will get old. My favorite braised pork chops have the following characteristics, which are planned by me as the classic of pork chops. First, the surface should have a lot of fluffy "boo boo head", so that the chops look more attractive, in fact, this "boo boo head" is the starch battered and fried and then soaked in soy sauce after the product. Secondly, the chops must be with fat meat, fat meat after frying and then braised, fat but not greasy, a bite, really greedy meat party supreme enjoyment ah ~ ~

Process: cooking

Flavor: homemade taste

Time: <15 minutes

Calorie: low calorie

Accounting for: Cooking Steps:

1. Prepare pork chops three, it is best to choose to buy with fat, washed and drained standby

2. With the back of the knife will be chops hammer loose

3. chops in a bowl, add a small amount of salt, yellow wine, green onions, ginger marinade half an hour

4. in the chops on both sides of the patted with dry starch

5. start the frying pan into a moderate amount of oil, heat to 80%, the next big chops, deep-fried until both sides of the light brown Fish out

6. will be the oil up, leaving a small amount of oil in the pot, will just marinate the big row of green onions, ginger into the incense

7. add a few star anise, into the big row, add soy sauce stir fry and add the right amount of boiling water, cover and simmer on high heat for 10 minutes

8. add sugar to taste

9. add a small amount of soy sauce coloring, a few can be, otherwise it will be black

10. high heat juice, more juice to stay a little bit of rice special great oh