Name: Shanghai Tonkatsu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Pork chop; 300ml Vegetable oil; 1/2 teaspoon salt; 1 piece egg; 1/2 teaspoon Ground black pepper; 1/2 teaspoon Salt and pepper powder; 2/3 tbsp Rice wine; Some Dry starch; Some Bread crumbs; 1 tbsp chili sauce

Shanghai Tonkatsu

by Fatty Mushroom

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In my heart, my father has always been a character like a god of cooking. Since I started to enter the kitchen, some people often say that my skill is better than that of my dad, but I always tell them that I will never cook the dishes that dad cooks. We can’t do anything about it, dad’s classics cannot be surpassed. of. Dad’s cooking skills are very good. I think maybe this aspect is inherited. I heard Dad said that grandma is also good at cooking. He is self-taught, and he is also self-taught. So ~ I am also self-taught.
He used to be in charge of the house when I was young. I love eating the dishes he cooks the most. He is responsible for the dishes at home party every New Year. I laugh at him every time and say that you are the third child. His three most famous brands are tonkatsu, fried shrimp with cashew nuts and roast duck. Although it is the third child, everything is the classic of the classics. I read the introduction on the tip of the tongue before, and it introduced the speciality of Shanghai, the tonkatsu.
Tonkatsu in Shanghai must be served with a little spicy soy sauce.

Shanghai Tonkatsu

1. Prepare three large pork ribs and use the back of a knife to loosen the large ribs

2. Arrange the hammered large pieces into a plate, add rice wine, salt, salt and pepper powder, and black pepper to marinate for half an hour

3. Egg liquid, dried starch, bread crumbs to be beaten

4. Drain the marinated large pieces into the egg liquid, so that both sides are covered with egg liquid

5. Drain the egg liquid into the dry starch pan so that both sides are covered with dry starch and press lightly

6. Then put the large row covered with dry starch into the egg liquid, and both sides are covered with egg liquid

7. Finally, put the breadcrumbs in the breadcrumbs, evenly coat the breadcrumbs, and then gently press a few times to firmly fix the breadcrumbs on the breadcrumbs.

8. Pour the oil into the pot, heat to 60% hot, put the large rows in one by one, and fry them until golden brown and remove them.

9. Pick it up and cut into pieces with a knife, serve with spicy soy sauce while it's hot

Tips:
The order of making a large crispy crust is egg liquid, dry starch, egg liquid, bread crumbs, so that the large row will not absorb too much oil when it is fried, and it will not feel too oily when it is cooked. Too high, too hot pork chops will easily separate the meat from the crispy skin.