1. Cut the pork tenderloin into about 1 cm thick slices
2. Hit each piece of meat with the back of a knife to loosen and relax the meat to make it tender. After knocking, the sliced meat will become thinner and larger, but don’t over-beat, otherwise the sliced meat will break
3. Cut green onion and ginger into sections, soak in water and set aside
4. Add salt to the meat slices, knead the onion and ginger water, add the onion and ginger water little by little, grab it and add again, beat the water in to increase the tenderness and remove the fishy
5. Beat the eggs and set aside
6. Meat slices dipped in starch on both sides
7. Dip in egg liquid, then cornstarch, then egg liquid, and finally bread crumbs. This is called three passes, and the purpose is to firmly lock the moisture in the meat slices.
8. Put oil in the pan and fry pork chops over medium heat
9. Fry until golden on both sides
10. Change the knife, cut into small pieces for easy eating
11. Sprinkle with salt and pepper or dip in tomato sauce
Tips:If you find it troublesome, you don’t need to pass the three levels, just dip in cornstarch once, but the tenderness of the meat inside is a little bit less tender, but it’s not bad.
