This is the most successful and delicious pork chops I have ever cooked. I swear, if you eat pork chops in the future, only choose plum meat! The pork chops are soaked in 5% salt water before cooking. This method is invincible! Please ignore the uncooked flesh in the cover image. This is the effect of judging maturity when frying pork chops. Is it like steak? ^_^ Pork should be fully mature and safe to eat...
Clean the plum meat, change the knife into a meat-like shape with a random size and a thickness of about 1cm, put it into a container, soak it in 5% salt water for half a day or one night; the amount of water is subject to the submerged pork chops, and the amount of salt is increased in proportion;
Take out the soaked pork chops, use a clean cloth/paper to absorb the water; use 1/2 tablespoon of black pepper powder, a little white pepper and 1/2 teaspoon of sugar to marinate for half an hour; If the soaking time is less than 6 hours, you can add a little amount when seasoning;
Prepare the sauce before frying the pork chops, add tomato sauce, oyster sauce, remaining sugar and black pepper powder (and a little black pepper granules) in a small bowl, mix with 2 scoops of water and mix thoroughly;
The frying pan is hot, the pot should be hot enough, but the fire can't be too big; put it in the pork ribs and simmer for about 70 seconds, then turn over and fry for 1 minute and a half; pour in the prepared sauce first, boil the sauce and simmer can.
The soaked pork chops, while the protein is softened by salt water, also absorb enough water; even if it is cut thicker or beaten with meat, it can still maintain a fresh taste. The use of plum meat is because the structure of the meat is fat and thin, and the grease can be used to moisturize and lock the water and avoid the taste of the wood. When seasoning, it should not be too heavy, because the sauce can make up for the effect; the degree of frying is determined according to personal preference.