Pork Chop Rice Cake
1.
Normally, pork ribs should be used, but I didn't want to bite the bones, and the tenderloin was more tender, so I chose the tenderloin. Cut a section of tenderloin and cut it open in the middle. My pot is small, so it is divided into two pieces. If the pot is big enough, it can not be cut into one piece.
2.
Repeatedly pat with the back of the knife horizontally, vertically and diagonally.
3.
Then use the tip of the knife to poke the muscle fibers on both sides against the texture of the muscle, and then pat with the back of the knife until the meat becomes thinner and larger. This process can be repeated.
4.
This is the same piece of tenderloin. You can see that the meat that has been slapped is much larger than that that has not been slapped, and of course it is much thinner.
5.
Pat the raw embryos of pork chops, use your fingers to pinch a little salt, sugar, and pepper to sprinkle on both sides.
6.
Massage a few times and marinate in the plastic wrap for 15 minutes. It can be placed in the fresh-keeping layer of the refrigerator in hot weather.
7.
After the pig is marinated, it is coated with starch on both sides.
8.
Then put it in the egg liquid soaked with egg liquid.
9.
Coat the last two sides with bread crumbs, shake off the excess bread crumbs, and set aside.
10.
Heat the oil in a half-boiler to about 150°C and turn to medium-low heat.
11.
Don't tear the rows of finger rice cakes, fry them until the surface becomes brittle and hard, slightly swelled, pick up the oil. The row of finger nian gao is not torn apart to simulate the big nian gao. This kind of nian gao is the original form, but it is rarely sold now.
12.
Of course, you can also tear apart small strips and fry them, making it more convenient to eat. Be careful not to deep-fry the nian gao for too long, otherwise the nian gao will pop open, pay attention to safety.
13.
Next, deep-fried the pork cutlet at low temperature and slow fry to let the pork mature, and then re-fried at high temperature to make the surface crisp.
14.
Boil another sweet and sour sauce, balsamic vinegar, white sugar, starch, and add 1 to 2 tablespoons of water to the pot and stir well.
15.
Boil the sauce on low heat until the sauce is thick, and be sure to keep stirring when the sauce is boiled.
16.
The pork chops can be sliced and served on a plate or not; the sauce can be topped or dipped in it. If you have another bowl of small wontons, it will be even more perfect!
17.
This one is a whole piece of rice cake, the presentation is not so beautiful, but it is more enjoyable to eat.
Tips:
1. The authentic ribs rice cakes are made of pork ribs, and the rice cakes are also long and long rice cakes, but nowadays, most of the small rice cakes sold in small towns are small rice cakes with thick fingers. They are sold without waiting for it to dry and stick together. It is difficult to separate.
2. Tonkatsu must be matured at a low temperature, about 150°C for about 1 minute on both sides, but it is not absolute. If the pork cutlet is thin, it will be fried less, and if it is thick, it will be fried for a while. The temperature of the re-frying oil is about 200°C, and the surface will become brittle.
3. The rice cake will explode after being fried for too long. I have been scalded several times, so pay attention to safety.
4. The tip of the knife pierces the muscle fibers, and will not retract too much when it is fried.
