Spicy Onion and Ginger Pork Chops

A healthy life is of course inseparable from nutritious food, and nutritious food is of course inseparable from skillful cooking skills. Therefore, we often learn to cook at home so that our cooking skills will get better and better. Today, the editor will introduce to you the method of spicy onion and ginger pork chops. Let’s improve your cooking skills quickly!

1. Pork chop processing: After removing the blood from the pork chop and washing it, use a knife to cut off the soft tissue fascia layer to avoid curling and shrinking during frying. Use the back of the knife to beat the pork in a cross-shaped pattern, then use the flat side of the knife to pat the meat to make it bigger and loosen the pork fibers.

2. Preparation of pork chop scallion and ginger sauce: Choose a container of appropriate size and add chopped scallion, minced ginger, pepper, salt, MSG and starch.

3. Then, add appropriate amount of cooking wine and water and stir thoroughly to make the onion, ginger juice and seasonings fully blend into the juice, and then put it in the refrigerator to cool for a while. This method will produce hot and cold exchange when frying the pork chops, making the pork chops very easy to taste. The configuration of the fried pork chops sauce can be adjusted according to the season. In spring and summer, you can add more minced ginger.

4. Method of filling pork chops with batter: After taking out the refrigerated batter, repeatedly coat the loosened pork chops with batter to allow the batter to fully penetrate the meat fibers.

5. After the initial coating with batter, soak the pork chops in the batter for a while to allow the meat fibers of the pork chops to absorb the juice and expand.

6. Preparation of spicy bread crumbs: Choose medium-sized bread crumbs, add appropriate amount of white sesame seeds, natural spice powder, and chili powder, and then mix them thoroughly.

7. How to coat pork chops with breadcrumbs: Put the pork chops that have been coated with batter (the thickness of the pork chops will be about doubled after coating) into breadcrumbs and shake them slightly so that one side is fully coated with breadcrumbs.

8. After turning the pork chops over, use the same method to make sure they are fully coated with breadcrumbs. It is best not to press the breadcrumbs with your hands during the coating process, so that the breadcrumbs are naturally coated with breadcrumbs. Otherwise, the surface of the fried pork chops will lack granularity.

9. After coating the pork chops with breadcrumbs, place them on a side dish and let them rest for a while so that the breadcrumbs can gradually moisten and stick to the pork chops.

10. How to fry pork chops: When frying pork chops at home, the amount of oil should be similar to the thickness of the pork chops. The size of the stove fire should be controlled below the area of ​​the oil. This can prevent the metal of the pot from absorbing heat quickly and becoming too hot. The oil splashed during frying can easily evaporate at excessive temperatures and affect your health.

11. Pork chops can be fried twice continuously at home. The first time, the oil temperature can be about 50% to fry the pork chops individually, so that the pork chops can be crusted with juice and the meat can be stewed to about 60% done.

12. During the first frying, the sauce and flour layers on both sides of the pork chops must form a crust quickly. If there is too little oil, turn the pork chops over in time.

13. Continuous frying is adopted for the second time: take the pork chops that have just been fried out of the oil pan, and when the oil temperature rises to 60% to 70%, put the pork chops in and fry them quickly until they turn golden brown. (Continuous frying is mainly considered because the amount of oil used for frying at home is small. If you wait until all the pork chops are fried before frying, the frying effect will be affected due to the cooling of the pork chops.

14. [Aftertaste on the tip of your tongue] The past and present of pork chops - Teach you how to fry "Spicy Onion and Ginger Pork Chops"

After reading the editor’s introduction, you should be very interested in this spicy scallion and ginger pork chop! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!