Every time I ask a friend to come home to eat, everyone must point to this fried pork chops. The pork chops that have just been out of the pan are crispy and juicy inside, which makes people want to stop. A small secret to make the pork chop crisp: The pork chops are fried twice. The first time the pig is discharged, the oil temperature will drop. Before the second bombing, the oil temperature will rise to 180 °C and then the pork chops.
The pork ribs were cleaned, and a few holes were made with the knife tip, and the back of the knife was loose.
Add salt, black pepper, allspice, onion, ginger and garlic powder and marinate for 1 hour.
The pork chops were photographed with flour.
The eggs are broken and the pork chops are wrapped in egg liquid.
Wrap it in a bread crumb and gently compact it by hand.
The oil temperature is burned to about 180 °C, put into the pork chops and set, and the oil temperature is raised to 180 °C again. It is placed in pork chops, fried to a deep golden color, and the surface is crispy and fished.
It can be placed in a plate and cut into hot dishes.
This applies equally to chicken legs and chicken chops.