Appetizing Meat Dishes-----scallion Steak
by Pretty horse po
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Defrost pork chops, put a spoonful of salt to thaw faster, watch TV and learn.
2. Prepare fennel, ginger and garlic slices.
3. Wash the pork chops and chop them into large pieces, soak up the moisture, and pat them loose with the back of a knife on both sides.
4. Add a large amount of cooking wine and ginger slices into the bowl, mix well and marinate for about 20 minutes.
5. Pick out the ginger from the marinated pork chops and continue using it for a while. The pork chops stick to a layer of starch.
6. Put oil in the pot and burn to 80% heat.
7. Add pork chops and deep fry until golden on both sides. Thanks to the oil spoon, the side can also be fried. Scoop out and set aside.
8. Put a small amount of oil in a separate pot and add the ginger slices for marinating.
9. Add rock sugar and anise and stir fry until the sugar melts.
10. Put half a tablespoon of light soy sauce in a little bit to prevent it from sticking to the pan, and cover with chives.
11. Put the fried pork chops.
12. The hot water is basically no longer than the ribs.
13. Put garlic slices, light soy sauce, dark soy sauce, and salt to heat for 5 minutes.
14. Turn the heat to a low heat for half an hour. When the pork chops can be easily inserted with chopsticks, pour some balsamic vinegar and collect the juice on high heat. The amount of soup is decided according to personal preference. I kept a lot of juice, which is perfect for eating rice.
