Curry Pork Chop with Seasonal Vegetables
1.
Prepare the materials used in the picture.
2.
Slice the pork and prepare the meat hammer.
3.
Pat until the pork is loose.
4.
Then transfer the pork to the egg mixture and coat it with an even layer of egg mixture.
5.
Then turn to the cornstarch. Add pepper and a little salt to the cornstarch to taste.
6.
After the pork is evenly coated with cornstarch, put it a little bit to make the cornstarch hang on the pork better.
7.
Add oil to the hot pan and put the powdered pork into the pan.
8.
Fry until crispy and yellow on both sides.
9.
Also prepare appropriate amount of green peas, carrots and dried coumadin.
10.
Add water to the pot to boil, and put the seasonal vegetables into the pot.
11.
After it is cooked through, add the curry paste.
12.
Finally, add some fine salt to taste.
13.
Drizzle the prepared seasonal vegetable curry on the meat and pork chops.
14.
You can also enjoy the pepper-flavored version of pork cutlet alone.
Tips:
I use less oil when frying, so I can deep-fry it twice.