Sauce-flavored Salt and Pepper Pork Chop Noodles
1.
Raw material diagram.
2.
Soak the pork chops in clean water for half an hour to remove the blood. After washing, pat the meat loose with the back of a knife, pour it into cooking wine and marinate to remove the fishy.
3.
Pour oil in the pot, the oil is 80% hot.
4.
The front and back sides of the marinated pork chops are evenly covered with beaten egg liquid.
5.
Then wrap it with bread flour. The degree of thickness depends on personal preference. If you want to be thinner, just wrap it in one layer, or if you want to be thicker, apply egg wash and continue to wrap it.
6.
Shake off the bread flour adhering to the surface after wrapping.
7.
Put it in a frying pan and fry on medium heat.
8.
After frying golden brown on both sides, remove the oil control.
9.
Pour clean water into the pot and bring it to a boil.
10.
Add the noodles and cook.
11.
After boiling, put it in a cold white boil and let it cool, and drain the water.
12.
Put the cold noodles in a pot, add salt and chicken sauce to taste, pour in sesame oil and mix well.
13.
Take a small bowl and mix peanut butter with a small amount of water to make a thick sauce.
14.
Cut the pork chops into small pieces, blanch the broccoli, and put them on a plate with the noodles, and drizzle with the peanut sauce.
15.
Sprinkle the pork chops with salt and pepper, and mix the noodles well when eating.
Tips:
1. Use the back of a knife to pat the pork chops loosely, which is easy to taste.
2. As the last seasoning with salt and pepper, only the cooking wine is needed to remove the smell when marinating, and no salt is required.
3. The noodles will not stick to the cold water.
