Pork chop with tomato sauce(qie zhi zhu pai )

Pork chop with tomato sauce

Introduction:

"Leaders love to eat meat. When they see pork chops and steaks, they always look green. In order to cater to the leaders' wishes, they bought some CDs and checked the information on the Internet. The most exciting and similar style to myself is" sofa Su good ". Sister Su's Cantonese style pork chops are deeply hidden in my mind. I make them from time to time. Of course, the leaders are happy. I have no responsibility to take care of the leaders' stomach Loan. I did it once last time. It's very successful. Today I'm going to do it again, and it's derived from the tomato sauce pork chop, which is not inferior to the former at all. "

Production steps:

The first step is to cut the meat around the drum evenly, so as to avoid uneven frying;

Step 2: hammer the meat with a hammer, then pat it with a kitchen knife, then pat it on one side of the meat surface, and then insert the ice into the socket evenly. All the above operations are to make the meat taste, and then put it in a large basin. First, put 3 teaspoons of raw soy sauce, 1 / 4 teaspoon of salt, 1 / 2 teaspoon of pepper, 1 teaspoon of pepper powder, 1 teaspoon of brandy, 1 / 2 teaspoon of soy sauce (colored, optional), 1 / 2 teaspoon of sugar, 1 / 2 teaspoon of soy sauce Beat 1 / 2 teaspoon flour, stir and massage the meat with hands to make it gelatinous, then put 1 teaspoon water, rub evenly to make the meat absorb water completely, repeat three times, don't put 3 teaspoons of water in one time, after pickling, add 1 teaspoon of water and 1 teaspoon of corn starch mixed with water starch, then grab and marinate, then put 1 teaspoon of vegetable oil or sesame oil, grab a few times, cover, put it in the refrigerator overnight or put it in Put it for more than 2 hours, let the meat taste slowly, and let the soda powder slowly make the meat fiber expand, so it tastes tender;

Step 3: don't fry the meat in the pot too high, otherwise the surface is burnt and the inside is not ripe. Use medium and small fire. The way to keep the meat stable is to add 2 tbsp of water and cover the pot. When the water is dry, slowly fry the meat until it is fully cooked and golden on both sides. If you want to know whether the meat is ripe, cut a hole in the thick part of the meat with a knife to have a look, and set the meat on the plate after it is cooked;

Step 4: in a bowl, add tomato sauce, tomato juice, soy sauce or salt, sugar, pepper, corn starch, sesame oil and half a bowl of water to make a bowl of juice;

Step 5: slice tomatoes or hob pieces, open fire, put in a pot, a little oil, pour in the cut tomatoes, stir fry for a while, pour in a bowl of juice, constantly stir, until the bowl of juice bubbles, indicating OK, and then pour on the fried pork chop.

Materials required:

Pork chop: 2 pieces

Tomato: 1

Tomato sauce: 2 tbsp

Tomato juice: 1 tbsp

Soy sauce: moderate amount (or salt)

Sugar: right amount

Pepper: right amount

Pepper powder: right amount

Sesame oil: appropriate amount

Soda powder: right amount

Corn starch: right amount

Brandy: moderate

Note: first, it's better to marinate pork chops for one night before frying, which will be more delicious and tender when the time is relatively long. 2、 Pork chops are different from steaks. They must be cooked, but not uncooked. Cantonese people have a saying: I can't talk nonsense, and I can't cut raw pork. 3、 There is fresh tomato juice, especially delicious. In case of temporary shortage, it is not convenient to buy it immediately, or you can avoid it, but the effect may be worse.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Qie Zhi Zhu Pai