1. Use the back of a knife to slap the pork chops loose, and it’s almost double the size.
2. Take an airtight box, put pork chops with garlic, light soy sauce, sugar, cooking wine, and then put it in the refrigerator to marinate for one day
3. Shred half an onion, beat an egg, take a small bowl and add 2 tablespoons of light soy sauce, 6 tablespoons of broth, there is no broth at home, I use 6 tablespoons of water + 1 teaspoon of chicken essence, 2 tablespoons of mirin can be used for cooking wine Instead, the flavor is slightly different, and 1 teaspoon of sugar is used as a sauce
4. Remove excess marinade, wrap the pork chops with cornstarch, then wrap a layer of egg liquid, and finally wrap with bread crumbs, press it with your hands, and shake off the excess bread crumbs.
5. Heat oil in the pan, put the pork chops on high heat and set the shape. Fry on medium heat. When one side is fried, turn the other side. Both sides are almost golden. Turn to high heat and fry for 1 minute to force out the oil. Take out the fried pork and arrange it in the kitchen. Absorb excess oil from the paper, then cut into strips
6. Pour out the excess oil in the pot, add the sauce, add the shredded onion, boil, add the cut pork chops, add the egg liquid, the egg liquid solidifies and then turn off the fire, pour all the ingredients in the pot on the rice That's it
Tips:If you like to eat crispy pork chops, you don't need to put the fried pork chops in the sauce and cook.
