Fried pork chop with black pepper(hei jiao jian zhu ba )

Fried pork chop with black pepper

Introduction:

"Because my daughter didn't like the smell of beef, she said she wanted to eat fried pork chops, so she made this Black Pepper Fried Pork Chop with the back elbow meat she just bought at home."

Production steps:

Step 1: cut the pork back elbow into large pieces half a centimeter thick

Step 2: knock the back of the pig's elbow with the back of the knife

Step 3: add black pepper juice, salt, onion and ginger into pork chop

Step 4: mix with soy sauce and put it in the refrigerator for 20 minutes

Step 5: take out the pork chop and add appropriate amount of starch to make it evenly sized

Step 6: heat the oil in the pan and fry the pork chop

Step 7: fry over medium heat until both sides are ripe, cook a little less cooking wine, cover and simmer for 30 seconds.

Step 8: you can take out the pot and put it on the plate, pour the black pepper juice mixed with honey on the pork chop, and then serve it with onion ring.

Materials required:

Pork elbow: 300g

Onion: moderate

Ginger: right amount

Red pepper: right amount

Black pepper juice: right amount

Honey: right amount

Weidamei soy sauce: right amount

Starch: right amount

Cooking wine: moderate

Note: 1. After the pork chop is cut, be sure to knock it with the back of the knife, so as to knock its tissue fiber loose and easy to mature. 2. When pickling pork chop, it must be fully flavored, and then add starch to the paste to hold the water. 3. Don't fry pork steaks for too long to avoid water loss!

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Hei Jiao Jian Zhu Ba