1. Choose this kind of pork ribs with bones, it tastes better with a little fat. There is no choice of pork tenderloin.
2. There can be more mint leaves. I planted it myself and there are really no leaves to pick.
3. Knock the front and back of the large row with a loose meat hammer. If there is no 🔨, use the back of a knife.
4. The ribs on the edges should be cut with a knife or scissors, otherwise they will shrink during frying.
5. Put all the marinades together and stir well, and you can adjust them according to your own taste.
6. Make sure that both sides of each large row are evenly covered with the marinade, and then marinate for 20 to 30 minutes.
7. When the oil is about 4-5 to hot, put in the mint, and you can remove it when you see the mint leaves filled with small bubbles. It takes about 1 minute. (Don’t fry for too long, the leaves will turn black.)
8. Put the garlic in the oil of fried mint leaves and fry until golden and serve.
9. You don’t need too much oil to fry pork chops. I poured out half of the garlic and mint oil to fry the pork chops. (The poured oil can be used to fry other dishes)
10. Fry until golden on both sides, and it will be out of the pan, about 2 minutes on the front, and about 1 and a half minutes after turning over. (The time can be adjusted according to the thickness of your own pork chop. Use chopsticks to insert it, easily insert it and it will be fully cooked)
11. Put the fried mint leaves and garlic on the plate and serve.
