Supplementary ingredients: cooking wine, salt, rock sugar, star anise, oil, egg white, corn starch (cornstarch)
1. Soak the pork chop in water for half an hour beforehand, and then change the water in between to remove the blood. Then use kitchen paper to absorb the water.
2. The white connective tissue on the side of the chops is easily curled by heat and affects the shape of the chops, so use a knife to cut off a few knives. Then put the chops into a plastic bag, use the back of the knife to shoot the meat to loosen up, so that the thickness of the meat becomes thinner, the taste is more tender, the soup can be absorbed into the internal.
3. Shoot the meat to add salt, ginger, cooking wine, soy sauce, soy sauce, egg whites, scratched well, and massage the surface of the meat with your hands.
4. Evenly coat the surface of the chops with cornstarch and marinate for more than twenty minutes. This way the meat is more tender.
5. Add a little more oil to the pan and fry the chops on both sides over medium-low heat until lightly browned on each side, not too long, to lock in the internal meat juices.
6. Cut the green onion into white parts and green onion segments, cut the ginger into julienne strips, aniseed, rock sugar and spare, soy sauce and old soy sauce and a pinch of salt into the sauce.
7. pot to stay in the bottom of the oil small fire will be white onion, ginger, star anise stir-fried.
8. Add the scallions and stir-fry for a few moments.
9. Pour a large bowl of hot water into the pot, just the amount equal to the chops. Mix in the soy sauce sauce you just prepared, add rock sugar, and bring the soup to a boil over high heat.
10. After boiling, put the chops into the pot. Cover and simmer over low heat for about thirty minutes.
11. Simmering process turn the chops. Observe the sauce received almost when the soup must not be all collected dry, soup can be used to mix the rice.