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, ginger juice, salt, oyster sauce
5. Grab it with your hands and put it in the refrigerator. I marinated for 2 hours
6. Egg liquid, dried starch, bread crumbs to be beaten
7. Drain the marinated large pieces into the egg liquid, so that both sides are covered with egg liquid
8. Drain the egg liquid into the dry starch pan so that both sides are covered with dry starch and press lightly
9. Then put the large row covered with dry starch into the egg liquid, and both sides are covered with egg liquid
10. 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.
11. Pour the oil into a small pot, heat to 60% hot, put the large rows in order, fry them until golden brown, and remove them.
12. After picking it up, use kitchen paper to absorb the remaining oil
13. Cut into pieces with a knife, serve with hot soy sauce
Tips:The order of making a large crispy crust from the expert 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 eaten. The temperature should not be too high when you put it in the frying pan. If the pork chops are fried too hot, the meat and the crispy skin will separate easily.
