The method of making scallion braised pork chops

Health benefits

Eggs: moist and dry

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

Big row for 6 yuan

1 egg

Moderate amount of starch

soy sauce

ginger

3 liang of scallions

thin soy sauce

cooking wine

The method of making scallion braised pork chops

1. Use the back of the knife to strike both sides of each large row horizontally and vertically, making it easier to break the meridians and marinate afterwards.

2. After letting the blood run out, pour in an appropriate amount of scallion ginger cooking wine and marinate until flavorful.

3. Beat an egg and put it in a bowl; Wash and cut scallions into sections; Pour the starch into the tray and spread it out; All the raw materials are ready, let's take a big photo together!

4. Heat up the wok and add a small amount of scallions. Stir fry until the scallions become fragrant. After the scallions change color, remove them and discard them. Use the scallions for frying the pork chops.

5. When stir frying scallion oil, you can continue to process the large steak. After marinating, pour out excess cooking wine and blood water, pour in egg mixture and mix well, then put it on a starch plate and powder it.

6. When the oil temperature of scallion oil is slightly higher, gently pat off the excess starch on the large row and put it into the oil pan for frying.

7. Pay attention to flipping and fry until both sides of the large row turn golden brown, then remove and control the oil.

8. Leave a small amount of remaining oil in the pot, over medium heat, add a large amount of washed scallions, and stir fry until fragrant.

9. Put in the pork chops and continue grilling over low to medium heat until the scallion aroma is fully incorporated into the pork chops.

10. Then add braised soy sauce, steamed fish soy sauce, a small amount of soy sauce, and warm water separately, preferably not too much.

11. After boiling over high heat, cover and simmer slowly over low heat, flipping the dough several times to evenly color the large plate. Quickly drain the water and let it taste before serving!

12. Delicious scallions baked in a big oven! Almost perfectly replicated childhood memories! Definitely a rice and noodle killer haha

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4216.html