1. Wash the pork chops and use a loose meat hammer to loosen the meat thinly.
2. Cut into small pieces, it's easier to fry when frying.
3. Lemongrass peels off the old skin on the outside, only take the white and tender stems inside, chop it, the finer the better. Unused can be sealed and frozen for storage.
4. Put oyster sauce, light soy sauce, dark soy sauce, fish sauce, cooking wine, cornstarch, baking soda, lemongrass, sugar. (Soda powder can make the meat soft and tender. This is the secret of the restaurant's marinating meat, but you should not put too much baking soda, or it will be bitter.)
5. Grasp evenly with your hands and marinate for more than 2 hours. (I usually marinate it in the morning and fry it at night.)
6. Heat 1 tbsp oil in a non-stick pan, add pork chops and fry on high heat until golden brown. (In the beginning, you need to fry on a high fire to lock the moisture quickly so that the meat will not dry.)
7. Turn over and continue to fry on high heat until golden brown. Turn to low heat and cover and fry for 2-3 minutes. Turn over and fry for 2-3 minutes. The chopsticks can easily penetrate into the meat and it will be cooked.
8. Very fragrant and delicious.
9. You can also cut into small pieces and serve.
