When I was a kid, my grandfather made pork cutlets, the most important thing is to be served with Shanghai spicy soy sauce … Unfortunately, I ca n’t see the soy sauce here, and I do n’t have a childhood appetite to eat a piece of fried pork chops before returning home from school. It's rarely used for frying, and it's good for frying. It means enough. It's not that bad. Bread crumbs are also a good thing. First, dip the flat pork tenderloin with seasoning and starch, then put the pork tenderloin in the wet ingredients (which can be egg liquid or other favorite sauce), then pat the seasoned Bread crumbs, fried in a pan, fast and delicious, crispy and delicious.
|Seasoning powder||2-3 tbs (I use Montreal Chicken with salt, dried onion, dried garlic, spices, oil, herbs)|
|pork loin||A whole piece, flattened into a thin piece of about 3-5 mm after being cut horizontally, divided into several pieces for use|
|Korean hot sauce||2 tbs|
|Bread crumbs||The right amount|
|Salt and freshly ground black pepper||The right amount|
Marinate pork chop with starch and seasoning powder
Korean hot sauce and water are mixed evenly, bread crumbs, salt and black pepper are spread on the chopping board
After the pork chop is dipped in spicy sauce, put it on the chopping board and dip the bread crumbs on both sides.
Remove oil from hot pan, fry pork chop over medium-low heat until golden on both sides, cooked inside
Just eat out while hot