Fried pork chop(jian kao zhu pai )

Fried pork chop

Introduction:

"Fried and roasted pork chop is made by marinating pork chop and frying it with a little oil in a flat bottom barbecue oven. The pork chop is crispy with rosin and golden on both sides. It's delicious. It's a simple way to do it. Everyone who eats it cheers

Production steps:

Step 1: 1. Cut 1000g pork chop into 6-7cm wide strips, soak in water to remove blood. Use a rake or a sharp knife to make some holes irregularly on the pork chops. Chop the onion and mix with all the ingredients. Make the sauce. Put the pork chops into the sauce and marinate for 30 minutes.

Step 2: 2. After heating in Korean flat bottom electric baking oven, turn on high-grade fire, add 5-6 teaspoons of oil, when the oil temperature is 60% to 70%, fry the marinated pork chops for 5 minutes.

Step 3: 3. Turn over and fry for 5 minutes, then change to medium heat. And brush the sauce on the large row several times.

Step 4: 4. Turn down the heat, turn over again and continue to fry. If the oil is not enough, add a little oil. Finally, turn off the heat when the two sides are golden.

Step 5: 5. Drain the excess oil, pick up the onion powder, and take it out to air until it is not hot.

Step 6: 6. Use the oil absorption paper to absorb the excess grease, cut it into pieces and put it on the plate.

Step 7: 7. Features: the rosin is crisp, not greasy, delicious and full of fragrance.

Materials required:

Pork chop: 750g

Spareribs King powder: 2 tsp

Li Jinji soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Cooking wine: 4 teaspoons

Pepper: a little

Onion: one

Barbecue sauce: 1 tsp

Raw meal: 1 teaspoon

Soda powder: right amount

Note: in order to make the color more beautiful, you can brush the honey again in the last link and bake it to golden red.

Production difficulty: Advanced

Technology: decocting

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Jian Kao Zhu Pai