Golden Tonkatsu
1.
Prepare pork ribs (parts, pork spine, and meat sellers must know), use a knife back or meat hammer to loosen the ribs, add cooking wine, salt, fresh spicy powder, white pepper or black pepper. Spoon marinate for half an hour
2.
Prepare the egg liquid to be beaten, and drain the marinated egg into the egg liquid so that both sides are covered with egg liquid
3.
Add starch, mix well, then put it in the egg liquid, so that both sides are covered with egg liquid
4.
Prepare the breadcrumbs, coarsely grained, and pour an appropriate amount in another dish
5.
Place the egg-wrapped egg on the breadcrumbs, evenly coat the breadcrumbs, and then lightly press a few times to fix the breadcrumbs on the breadcrumbs.
6.
Pour the oil into the pan and heat it up, put the large platters in order, fry at low temperature for 3 to 4 minutes, then turn to high temperature for 2 minutes
7.
Flip both sides to make it evenly heated. When both sides are golden, take out and cut into pieces.
Tips:
To make pork cutlets well, the steps of breading and frying are very important. The choice of large platoons is also particular.
Tip 1: Choose a large row of meat. It is best to choose a large row of meat with a hint of fat. The surrounding area has a large piece of fat and tastes better. It can also be said to be a five-flowered row.
Tip 2: Cut the pork chops off the meat tendons, tap the meat mallet lightly, and it will be tender. After frying, the meat will not shrink or curl up. But it can't be too thin, so the fried pork chops will not taste tender.
Tip 3: The steps to wrap the crispy crust are: first egg liquid, then starch, then egg liquid, then bread crumbs, and then dip the egg liquid several times to make sure it is completely adhered, and shake off the excess egg liquid, and then dip the bread The bran will not separate the skin and the meat during frying. The more bread flour, the better, the crisper the taste, but remember not to press it too hard, or it will be hard when fried, just press lightly to make the bread crumbs stick to the large row.
Tip 4: How to judge whether the pork chop is fried well, the bubbles are small, but the sound is dull but not cooked; the bubbles are loud and the sound is loud, fried into a deep golden yellow and serve.
