1. Prepare three pork chops
2. Use kitchen paper to absorb moisture
3. Use a hammer to loosen the big row
4. Add some cooking wine
5. Add some ginger juice
6. Add some salt
7. Add some oyster sauce
8. Grab it with your hands and put it in the refrigerator. I marinated for 2 hours
9. Egg liquid, dried starch, bread crumbs to be beaten
10. Drain the marinated large pieces into the egg liquid, so that both sides are covered with egg liquid
11. Drain the egg liquid into the dry starch pan so that both sides are covered with dry starch and press lightly
12. Then put the large row covered with dry starch into the egg liquid, and both sides are covered with egg liquid
13. 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.
14. 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.
15. After picking it up, use kitchen paper to absorb the remaining oil
16. Cut into pieces with a knife, serve with hot soy sauce
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.
