Shuanghua fried pork chop with Korean sauce(shuang hua han jiang jian da pai mei wei ying yang xi can jia li zuo )

Shuanghua fried pork chop with Korean sauce

Introduction:

"I've been preparing to make a western style food, but it's cloudy all the time, and finally I can have a little sunshine. Although it's very simple, it's really delicious, and it's rich in side dishes. It's a healthy western style food, so we can enjoy the food again without worrying about too many calories."

Production steps:

Step 1: Shuanghua Hanjiang chops.

Step 2: first remove the white silk film from the large row.

Step 3: Smash both sides of the meat with a food hammer or knife.

Fourth step: put the meat into the pan, spread the Baijiu, sprinkle with pepper and salt for 10 minutes.

Step 5: then pat some dry powder on both sides, sprinkle chopped onion and marinate for about one hour.

Step 6: blanch the side dish Shuanghua with water, and then use it for later use.

Step 7: when the meat is cured, shake off the diced onion and brush some oil on both sides.

Step 8: Pan hot, add a little olive oil, the temperature is appropriate, put in turn in the fire fried.

Step 9: set color on one side and fry on the other side.

Step 10: set color on both sides, add the side dish, sprinkle a little salt and fry evenly.

Step 11: take the vegetables out of the pot and set aside. Add Korean chili sauce, sugar and two spoonfuls of water to boil the chili sauce until it foams.

Step 12: then put the fried chops and side dishes on the plate, and then pour the hot sauce on the chops.

Materials required:

Boneless row: one piece

Broccoli: three little flowers

White cauliflower: 2 small flowers

Onion: half less

Pepper: a little

Baijiu: a little

Dry starch: a little

Salt: 1.5g

Sugar: About 2G

Korean chili sauce: a spoonful

Olive oil: right amount

Note: 1, side dishes can choose what you like. 2. Korean sauce I add a little sugar taste better, of course, you do not want to add. 3. It's more delicious and smooth to add tender meat powder to the steak, but I usually can't add it at all. The oil can also be used to control the tenderness. 4. Brush a little oil on both sides between frying to lock the water and make it tender.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shuang Hua Han Jiang Jian Da Pai Mei Wei Ying Yang Xi Can Jia Li Zuo