1. Cut the pork into thin slices and beat loose with a meat hammer.
2. Mix the cooking wine, light soy sauce, oyster sauce, salt, sugar, black pepper, and pepper.
3. Marinate the loosened steaks in the sauce from step 2 for 20 minutes.
4. Put 1 teaspoon of oil in a pan, heat it up, and fry the pork chops in step 3 on a medium-low heat. Fry on one side and then turn over and fry on the other side. It will be ready for about 3 minutes.
5. Use a food processor to beat the cooked waxy corn kernels into juice.
6. Pour the juice from step 5 and the sweet corn into the pot and bring to a boil until the sweet corn kernels are cooked.
7. Finally, pour the cooked sauce on the pork chops and you can start.
Tips:The waxy corn kernels I used were cooked together when the bone soup was cooked before. If not, you can use all sweet corn kernels. If using sweet corn kernels, add some pepper and salt to taste.
