1. After the ribs are broken, chop the meat with a knife, sprinkle with salt and black pepper and marinate for 20 minutes
2. Thinly slice onion and spring onion and set aside
3. Dip the pork chops with flour, egg liquid, and bread flour in turn
4. After the pork chops are cooked in the pan, they are oiled, and then returned to the pan to force the oil, then cut into pieces for later use
5. From the pot, simmer the shredded onion in the bonito broth, add 1 tablespoon of sake, 1 tablespoon of mirin, and 1.5 tablespoons of soy sauce, mix and cook
6. Put the pork chops into the soup pot and quickly mix and cook
7. Pour the egg mixture from the middle for the first time, cover the pot and cook for 10 seconds, and pour the egg mixture around the pork chops the second time
8. Spread the shredded green onions, cover and simmer for 15 seconds, then pour the cooking ingredients into the white rice.
Tips:1. After the flour is wrapped, the excess flour should be removed before adding the egg liquid
2. The poured egg liquid does not need to be beaten evenly, just use chopsticks to mix it up slightly
