1. Rinse 4 pieces of pork chops with clean water, soak up the moisture with kitchen paper towels for later use. (When buying pork chops, you can ask the owner to knock the pork chops loose).
2. Seasoning for tonkatsu: 1 packet of spicy fried powder, appropriate amount of thirteen incense, appropriate amount of corn starch.
3. Pour half a packet of fried flour and corn flour into a bowl, add two teaspoonfuls of rice wine, appropriate amount of water, and a teaspoon of salt to mix evenly to form a viscous batter.
4. Dip the prepared pork chops one by one into the seasoning bowl, so that the batter wraps each pork chop. Leave the pork chops for more than 20 minutes to taste.
5. Mix the remaining half-pack of fried powder with appropriate amount of cornstarch and set aside. According to taste, thirteen incense can be free.
6. Put the tasty pork chops into the bowl again, so that the mixed seasoning evenly sticks to both sides of the pork chops, and shake off the excess dry powder.
7. Heat a non-stick pan and pour in a proper amount of salad oil. The oil is 70% hot, add the pork chops and fry for two to three minutes until the pork chops are crispy.
8. Picture of the finished fried pork chop.
9. The fried pork chop is served with a bowl of green noodles and a poached egg, which is a delicious nutritious lunch.
Tips:1. Pork chops must be loosened to taste good. 2. The temperature of tonkatsu oil should not be too high. 3. Friends who don't like spicy flavors can use crispy fried flour or other flavors instead, and the procedure is the same. 4. The umami flavor of the fried powder is strong enough, so there is no need to add chicken essence or other umami seasonings.
