First fry, then pour into 'Miso + soy sauce + water + sugar' to cook, this is my versatile basic recipe, which can be understood as a 'red braised' with a little Japanese flavor. When I am in a hurry to eat or don't know how to cook some kind of ingredients, my least mindful way is this. A recipe that was ‘and fried tofu’ was sent a long time ago, and it’s the same. So you see, meat, chicken wings, fish, soy products, no matter what, it is really versatile and simple to cook. It is the most common practice for me to eat by myself. In the previous two days, ‘Love Tasting’ sold in the “Healthy Dwellings” of the Spanish imported pigs, the taste of 49 fresh, and not many people bought? So I bought a copy of it myself, it was quite good, two packs, each package has a neat 8 rows of pigs, a total of 16 1000g, more convenient to eat, especially suitable for lunch.
The surface of the pig's row is slightly cut, so that it will not shrink when it is fried. Then knock it with a loose meat hammer.
Spread all the salt and black pepper powder evenly, cover with plastic wrap and let it stand for ten minutes. Salt is enough for just one point. After all, wait for the sauce to cook. If it is too much, it will be too salty.
On the two sides of the pig row, take a layer of raw powder, and the excess powder shakes off.
Hot oil in the pot, a thin layer is good, the pigs are discharged into the frying until the two sides are slightly browned. What is implanted here is the ‘deep frying pan’ under the kitchen market, which is super versatile.
Finally, pour into 'Miso + Soy Sauce + Water + Sugar'. The ratio of miso, soy sauce and water is 1 to 1 to 1. The sugar is about 1 teaspoon. While cooking, flip the pork platter and concentrate until the sauce is concentrated.
Yes, let's talk about soy sauce - don't use the soy sauce! Japanese soy sauce is preferred, but I usually use the kind of soy sauce that is smoked or sowed. I don’t use soy sauce, but don’t use it! Add a little more about the problem of 'burning'. There are children's shoes on Weibo that say it looks like 'burning.' The concept of illuminating, according to り焼き, ‘photo’ is a lustrous meaning, ‘burning’ refers to a variety of cooking methods. The traditional Japanese-style photo-burning is Japanese sake + soy sauce + sugar, 1 to 1 to 1, and also uses miso to replace the wine, and also uses honey instead of sugar. Basically, sweet soy sauce is a particularly representative Japanese taste that I understand, so I do this like a teriyaki. If you say different things, I won’t use so much sugar, and I don’t pursue it. The juice is thickened and the surface oil is moist and shiny. But I don’t think it’s ok to call ‘burning pork chops’~