This is my father's prescription, but also his own groping! I think it is very delicious. It is the masterpiece of Dad and the taste of Dad! I have learned it, carry it forward, I hope everyone will like it too! The pork chop that this recipe has made is crispy and tender, and the sour and sweet tomato sauce is a great one! And the process is not complicated, easy to get started!
Wash the pig's willow meat and cut the thick slices according to the meat pattern.
Put salt, chicken powder, black pepper powder, cooking wine, raw oil, sesame oil, garlic, and sliced meat. It is best to marinate for more than half a day.
Flour, flour and baking powder are mixed in a ratio of approximately 5:2:0.5.
Add a little water to make a paste. (not too thin)
Heat the cauldron and heat the oil. While boiling, pour the pieces into the slurry and mix well. It is necessary to evenly stick the slurry on both sides of each piece of meat.
Put the pieces of meat in a frying pan and fry them. The piglet is fried to a hard body and can be picked up with a little golden yellow.
Dish preparation: heat the pan, pour the tomato sauce, and put the sugar (the ratio of sauce to sugar is about 2:1, depending on the sauce brand and the taste of the individual like sweet and sour.) Put a little water , boil it to be used.
There are three main points in this fried pork chop. One is to marinate for a long time and the taste is good! Second, the slurry is blended, and the effect of changing flour into low-gluten flour seems to be better! Third, the slurry should be glued up and fried immediately after it is opened. It should not be left for a long time.