This pork chop is very simple. If it is not the time of pickling, it will take about 8 minutes to cook the pork chop, and then cook the tomato juice for 5 minutes. A stunning mixture of black pepper, tomato sauce and vanilla. The Western-style feast of the taste is on the scene. There are two secrets of the whole piece of pork chop fresh and tender: one is loose bones and the other is marinated. Of course, loose bones are hammered with pork hammer or knife back to make the fiber of the meat fully expand, and the meat becomes softer. Marinating is important for the treatment of fried, fried or grilled meat. It can be said that the taste of the marinade determines the flavor of the whole dish.
Two tomatoes, peeled and chopped. I used a knife to cut into a large bowl to avoid losing juice.
Put a small amount of oil in the pot and sauté the scallions
Add tomatoes and stir fry
Keep the fire stir fry, chop the tomatoes with a shovel while frying
Add ketchup when frying
Add the right amount of salt and sugar
Add freshly ground black pepper
Add the herbs and stir well.
The tenderloin removes the fascia and cuts into chunks about 8 or 9 cm square.
Re-sliced into a large piece about 1 cm thick, can clearly see the snowflake shape, the necessary conditions for smooth meat tenderness
Take a piece of meat with a knife back or a meat hammer to loosen it, and the piece of meat is obviously larger and thinner. Take all the pieces of meat in turn
Take two garlics and knead them into garlic
Add a small amount of water and soak for 10 minutes.
Filter out the garlic water and press repeatedly with a spoon
After the garlic juice is completely squeezed out, the garlic is thrown away.
Add cooking wine, soy sauce, soy sauce, sugar, white pepper and several slices of ginger
Pour into the meat, massage for a while, make it evenly hang the juice, put the sealed bag into the sugar candy and marinate for 5 hours.
Take out one or two times in the middle to make it full of flavor
Heat the thick-bottomed pot and check if the temperature is enough. After dropping into the water, it will not evaporate immediately, but will form small water droplets to roll around. The above method is limited to thick pure steel pot
After the pot is hot enough, put a proper amount of oil, turn to a small fire, put in a bristle, you can press it with a shovel
After frying until golden, turn over and fry. No need to cover the lid
1. It is better to use onion instead of shallots. 2, it is best to use tomato sauce without seasoning, not tomato sauce. 3, pay attention to control the amount of salt, because the piglet itself has a taste, the sauce should not be too salty. 4, please add sugar according to your own taste, you can not add. 5, pickles can be blended according to their own preferences, such as oyster sauce, black pepper flavor, etc., it is recommended to add garlic juice at the same time. 6, the meat must be shot loose and soft. 3, pickling time must be long enough, at least 5 hours. 7. It is easier to fry the clams with a thick-bottomed pan. 8. Check the degree of pot heat only for thick steel pans. 9. The frying time is adjusted according to the thickness of the piglet. It can be cut open with a knife. The meat is completely white and is fully cooked.