Dragging pork chops with noodles is fried pork chops, which is a special food in Shanghai. Crispy outside and tender inside, the meat is delicious and juicy. The practice of dragging crabs and yellow croaker with noodles is very similar. First of all, we should understand that the batter made of flour and eggs is often hung on the food we want to fry to bring different flavors, so that the food will not be fried too much and burned, and the original flavor of the food will be preserved, and a layer of batter will be hung, which will make it golden on both sides and more attractive. It is reported that the term "noodle mop" is very popular in the south of the Yangtze River, because it is as sticky as wet water on a mop, so it is called? Drag your face? Of course, isn't it? Drag your face? Two words are confusing because we often have breakfast? Egg cake? Paste before molding, also known as? Drag your face? Can only say? Noodle dragging is a common thing that can't be seen again? . The overall characteristics of Shanghai cuisine are to keep the original flavor of food, be good at using sugar, focus on light food, pay attention to thick soup, and have their own characteristics, which is a typical Jiangnan flavor. Fried pork chop? , that is? Dragging a long row of noodles? , also formed its own characteristics, has become a characteristic food in Shanghai, the practice is also very simple. Prepare ingredients first: fresh pork chops, appropriate amount of water, oil, flour, eggs, salt, cooking wine, ginger slices and corn starch. Due to different practices, the composition is more or less different. Some people will use chicken essence and yellow wine, while others will use starch, but they are basically the same.

First of all, beat the steak with the back of the knife and beat it to twice the original size to make the meat more elastic and tender. Then, sprinkle salt evenly on both sides of the steak, put it in a bowl, pour in cooking wine and marinate it with ginger slices for about an hour. Be sure to marinate it for taste. The next step is to prepare the batter. The batter should not be too thick, otherwise it will be too thick to hang on the steak and too thin to fry. It's easy to fry it, and the flour and starch should be suitable. Add a little salt, beat in the eggs, and then stir while adding water. Pay attention to the batter. You can hang steak, not too thick or too thin. Finally, pour the right amount of oil into the pot, heat the pot, evenly wrap the pork chop in batter, put it in the pot, and fry until both sides are golden. Remember to control the heat and oil temperature. If the oil temperature is too high, it will fry easily, and it will be cooked at last. Pork chops are crispy outside and tender inside, and the meat is delicious, tender and attractive, retaining the original flavor of pork chops.