【Shanghai】Shanghai Fried Pork Chops

Overview

The taste of dad, the taste of home, the taste of Shanghai. Maybe everyone has a different definition of the taste of Shanghai. When talking about Shanghai cuisine, thick oily red sauce will definitely come to mind. When it comes to dad's taste, I think of sweet and sour short ribs, private sauce beef and Shanghai fried pork chops. Whether it's Shanghai style dipped in spicy soy sauce, or salt and pepper, spicy, fried pork chops are always so appealing. Every year during the Chinese New Year, this dish must be a must-have, and it will definitely be sold out as soon as it is served!

Tags

• hot dishes
• home cooking
• bread crumbs
• cooking wine
• dry starch
• egg
• pork chops
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the pork chops (the part, the pork backbone, you must know it from the butcher), use the back of a knife or a meat mallet to loosen the chops. [When choosing a large chop, it is best to choose a chop with a trace of fat in the meat. It tastes better with large pieces of fat around it. It can also be said to be a five-flowered chop. 】

   

2. 2 Add a small spoon each of cooking wine, salt, fresh chili powder, white pepper or black pepper and marinate to taste

   

3. 3 The steps to wrap the crispy crust are: egg liquid; starch; egg liquid; bread crumbs. Dip the egg liquid back and forth several times to ensure complete adhesion and shake off excess egg liquid before dipping it in bread crumbs. The skin and flesh will not separate during frying. The more bread crumbs the better.

   

4. 4 Place the egg-coated dumplings on the bread crumbs, evenly coat them with bread crumbs, and then press lightly a few times to fix the bread crumbs on the dumplings.

   

5. 5 Pour the oil into the pot and heat it up, add the large ribs one by one, fry at low to medium for 3 to 4 minutes, then turn to high and fry for 2 minutes.

   

6. 6 Flip on both sides to heat evenly. When both sides are golden, take out and cut into pieces. [How to judge whether the pork chop is fried well. If the bubbles are small and the sound is muffled, it is undercooked; if the bubbles are big and the sound is loud, it is deep golden brown and it is ready. 】