Tomato-flavored Pork Cutlet
1.
500g pork tenderloin
2.
Heinz Ketchup and Thirteen Spices
3.
Cut pork tenderloin into large slices and soak in water to remove blood
4.
Put the soaked pork slices on a clean towel to absorb the moisture
5.
Spread the tenderloin slices flat on the towel and beat them evenly along the vertical direction of the fiber with a meat hammer. After beating on one side, turn the tenderloin slices over and beat them again in the same way to make the tenderloin slices soft.
6.
Pour the softened large pieces into a basin, add sliced green onion and ginger, tomato sauce cooking wine, white pepper and thirteen spice powder
7.
Knead slowly with your hands, so that each slice of steak can evenly dip into the seasoning, and marinate for about 15 minutes
8.
Pat the marinated steaks evenly to dry starch;
9.
Put it in the beaten egg liquid and dip it into the egg liquid;
10.
Then put the meat into the dry starch and dip the dry starch evenly;
11.
Then put it in the egg liquid and dip the egg liquid evenly;
12.
Finally, put the meat into the sesame bread crumbs so that the surface of the meat steak is evenly coated with bread crumbs, and then gently press a few times with your hands to make the bread crumbs on the steak stick more firmly;
13.
Heat the pot, pour the oil into it and heat it to 60% heat, drain it into it, and fry it on medium heat until golden brown, then remove it;
14.
After all the frying is done, pour the large row into the hot oil pan again, quickly return to the frying again, and then pick up the draining oil;
15.
Cut the fried large ribs into strips and serve with spicy soy sauce.
