Curry Pork Chop Rice
by ♀Wind♂
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash all the ingredients and cut the greens in half
2. Carrots diced
3. Potato diced
4. Sliced onion
5. Add appropriate amount of water to the wok, boil it, add carrots and potato chunks, and remove it for use.
6. Save the water of the carrots, add a little salt, and blanch the greens again, remove them for later use
7. Wash the rice and put it in the rice cooker, add appropriate amount of water, press the cooking button, wait for about 10 minutes after jumping to the heat preservation temperature, and then press the cooking button, and wait for the water to dry.
8. During the cooking time, lightly chop the pork chop with the back of a knife a few times, then pat a few times with the knife plate, pat the meat loosely, and score a few more times, but not cut
9. Put the processed meat into the container, pour a little rice wine, add some salt, monosodium glutamate, black pepper powder and some starch, and marinate for about 15 minutes.
10. Beat the eggs well, pour them into the marinated steaks, and marinate for about 5 minutes
11. Add an appropriate amount of cooking oil to the wok and heat to 80% hot
12. Place the meat in the breadcrumbs and roll both the front and back, so that the breadcrumbs are evenly covered
13. Fry until golden on both sides, remove and set aside
14. After frying the pork chops, start cooking the sauce, leave a little base oil in the wok, pour in the onion slices and stir fry
15. Add carrots and potato wedges
16. Pour the curry paste
17. Then add the right amount of sugar and the right amount of water, and cook until the juice boils
18. Finally, add a little salt and MSG for seasoning
19. The rice is almost ready at this time
