Thick roasted pork chop
Overview
I really like fried pork chops, but I think the meat is too thin. I want it to be thicker, as I'm afraid it will be fried and undercooked. It was originally a pork chop that I hadn't deep-fried, so I put the sauce together and cooked it again, haha, it was a mistake... Everyone is welcome to follow Maggie's Dining Table WeChat subscription account, where I update recipes every week.
Tags
Ingredients
Steps
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Cut the tenderloin into thick slices and pat both sides of the meat slices loosely with the back of a knife.
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Sprinkle an appropriate amount of white pepper and a little salt on both sides of the steak, and add two spoons of cooking wine. Seal with plastic wrap and marinate in refrigerator for 30 minutes.
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Prepare pork chops. Beat two eggs and prepare starch and bread crumbs. ① Dip the meat cutlet into the egg liquid; ② Add the starch to coat the starch evenly; ③ Add the egg liquid and cover it with the egg liquid, add it into the bread crumbs, stick the bread crumbs evenly on the surface of the meat cutlet, compact the bread crumbs with your fingers, pick up and shake off the excess bread crumbs; ④ Repeat step ③ again.
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Heat the pan with cold oil until the oil is six layers hot. Fry the pork chops over low heat until both sides are golden brown and take them out. Continue to heat the oil and fry the steak again (do not take too long to avoid burning the steak). Let the steak cool slightly, then cut into wide strips and set aside.
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Make bowl of sauce. Take a bowl, add 2 to 3 spoons of tomato sauce, 1 spoon of garlic chili sauce, 1 spoon of cooking wine, half a spoon of cooking oil, 1 spoon of light soy sauce, 1 spoon of sugar, mix well, and fill the bowl with water.
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Heat the pot, pour the juice into the bowl, add the cut meat strips, cook on low heat for one and a half minutes, then reduce the juice on high heat.
