Cantonese pork chop recipe

We often see food shows on TV and make ourselves envious. Here is how to make Cantonese pork chops. Prepare the ingredients and start cooking.

1. Make several cuts evenly around the meat to prevent the meat from bulging in the middle and making it fry unevenly;

2.1 Fry in a pan, don't use too high a fire, otherwise the surface will burn and the inside will not be cooked. Use medium or low heat. The safe way is to add 2 tablespoons of water after putting the meat, then cover the pot. When the water is dry, fry slowly until the meat is fully cooked and both sides are golden. If you want to know whether the meat is cooked, use a knife to cut a hole in the thicker part of the meat and you will know. After it is cooked, put the meat pieces on a plate and leave one side for vegetables. Please don't wash the pot after frying the pork chops, the essence of the meat is in the pot. Turn on high heat, pour in onions, green peppers and mushrooms, turn a few times, add salt and pepper, and stir until the vegetables are cooked. Put the vegetables next to the pork chops;

3.2 Use a hammer to hammer the meat, then use a kitchen knife to pat it a few times. On the surface of the meat, patting one side is enough, and then use an ice stick to poke holes evenly. All the above operations are to make the meat taste good. Then put it in a large bowl, first put 3 teaspoons of light 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 dark soy sauce (coloring, optional), 1/2 teaspoon of sugar, 1/2 teaspoon of baking soda, stir and massage with your hands to make the meat gelatinize, then add 1 tablespoon of water, rub it evenly, so that the meat can completely absorb the water, repeat three times, do not put 3 tablespoons of water in at once, after marinating, add 1 tablespoon of water and 1 teaspoon of corn starch mixed with water starch, then marinate, then add 1 teaspoon of vegetable oil or sesame oil, rub it a few times, cover it, and put it in the refrigerator overnight or for more than 2 hours, so that the meat can slowly absorb the flavor and the baking soda can slowly expand the meat fiber, so that it tastes more tender.

4. While frying the meat, prepare a bowl of sauce, which my boss calls Gravy. Put 2 teaspoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, 1 teaspoon of brandy, 1 teaspoon of sesame oil, and 1/2 tablespoon of corn starch in a bowl, add about half a bowl of water, and stir well. The purpose is to have enough sauce to pour over the surface of the pork chop.

5. Put salt and oil in another small pot, bring the water to a boil, put the mushrooms in after the water boils, and scoop them out with a colander. Do not wait until the water boils before scooping them out, otherwise the mushrooms will be overcooked, shrunken, and have no taste;

6. Put the sauce in the pot and stir constantly until it starts to bubble up. Then pour it over the fried meat and vegetables. Put the rest in a bowl or a pitcher (a can with a small spout for gravy or milk, etc.) and add gravy while eating.

No matter what you do, you need to work hard to improve your skills, and the same is true for cooking.