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Deep-fried pork chops pickled formula

Wash and drain the pork chops, peel and chop the garlic into minced garlic. Put the pork chop on the chopping board and chop it loosely and thinly with the back of the knife. Put garlic, chicken powder, abalone sauce, pepper and salt in a dish and marinate for more than half a day. Step 2 the fried powder is mixed with water on a plate (use according to the instructions).

Prepare three pork chops and loosen them with the back of the knife. Put the hammered large into a plate, add yellow rice wine, salt, pepper and salt powder, and marinate for half an hour. Prepare to beat egg juice, dry starch, bread crumbs. Drain the marinade into the egg liquid and cover both sides with egg liquid.

Pork fillet 250g salt, right amount of cornflour, right amount of eggs, 2 auxiliary ingredients, baking soda, 1 tablespoon of cooking wine, right amount of bread bran, right amount of Fried Spareribs step space click to view the big picture, please click to enter the picture description to prepare the ingredients Space Click to view the larger picture, please click to enter the picture description to prepare the bread crumbs.

Fried Spareribs's methods and curing methods are as follows: materials / tools: tenderloin, eggs, bread bran, cornflour, light soy sauce, vinegar, salt, pepper, sugar, kitchen paper, hammer.

Basically, the reasonable ingredients for pickled pork chops are different. We use chicken essence, salt, soy sauce, cooking wine and a little loose meat powder to make the pickled pork chops tender.

How to pickle Guangdong Pork Chop

1. Production steps: wash the pork tenderloin and cut it into slices about 5 to 2 cm thick. Tap on both sides of the meat with a pine hammer or knife to loosen the fiber so that it can be pickled and tasted. Smear some salt, chopped black pepper, brandy, sugar and chicken essence on the surface of the sliced meat, then add shredded vegetables and marinate for 20 minutes.

2. Making method: cut the pork chop into pieces, pat loose, wash, rinse away the blood, drain the water, mix well with various ingredients, put it in the refrigerator and refrigerate the soil for more than an hour.

3. Starch method: cut the pork chop, put it into a bowl, pour in the water starch and grasp it by hand, marinate for 5 minutes, the pickled pork chop will be tender and delicious, and will not be greasy.

4. Pat the pork chops on both sides and cut into large pieces. Mix with minced garlic, 10 grams of butter, salt, chopped black pepper, water and cornflour and marinate for 20 minutes. (5) put vegetable oil in a hot pan, pan-fry pork chops until golden on both sides and serve.

How to pickle pork chops

1. Wash the bought pork tenderloin, cut the pork chop into a finger thick and put it on the plate. Put the pork chop on the chopping block and beat the meat loosely with the back of the knife or a loose meat hammer. Put the pork chops into the cooking bowl, add an egg and the right amount of white pepper in turn. Then add one and a half spoonfuls of light soy sauce, one spoonful of rice wine and one spoonful of oyster sauce.

2. production steps: wash the pork tenderloin and cut it into slices about 5 to 2 centimeters thick. Tap on both sides of the meat with a pine hammer or knife to loosen the fiber so that it can be pickled and tasted. Smear some salt, chopped black pepper, brandy, sugar and chicken essence on the surface of the sliced meat, then add shredded vegetables and marinate for 20 minutes.

3. Tools / raw materials: pork chops, starch. Starch method: after the pork chops are cut, put them into a bowl, pour in the water and starch, and marinate for 5 minutes. The pickled pork chops will be tender and delicious and will not be greasy.

4. Basically, the reasonable ingredients for pickled pork chops are different. We use chicken essence, salt, soy sauce, cooking wine and a little loose meat powder to make the pickled pork chops tender.

How to pickle pork ribs

Salted pork ribs are much more pickled, it is best to brush a layer of wine before sprinkling salt, because pickling for 2-3 days before air-drying, too many ribs are piled together, brushing wine is better for the pickling of meat, and the pickled meat will be more delicious.

500g ribs, 25g salt, 5g Zanthoxylum bungeanum, right amount of sweet noodle sauce. Wash the required ribs, control the dry moisture and install them on a plate. Mix the salt and pepper in a seasoning bowl and set aside. Spread the pepper and salt in the seasoning basin evenly on the surface of the spareribs that control the dry moisture, marinate and taste.

The first step is to wash the prepared ribs and set them aside. Then put the prepared salt and pepper in the pan, stir-fry quickly with a shovel and stir-fry until the salt turns yellow slightly. Cool and apply to the washed ribs. Then hang the ribs with a rope and dry them for a week.

Put the spareribs smeared with salt and pepper in a basin, cover, and marinate in a dry, cool and ventilated place for 5-6 days. The smoking method of cured ribs is to make a hole in the flavored ribs, hang them with hemp rope and hang them under the eaves. They must be kept out of the sun and air-dried in a ventilated place.

Fried Spareribs's practice and pickling method

First of all, Fried Spareribs in Shanghai beat the pork chops repeatedly with a knife back or meat hammer. Please click to enter the picture description and click to double the size of the original row! Please click on the input picture to describe each large row soaked with cooking wine. Please click on the input picture to describe each large row evenly sprinkled with salt, black and white pepper and cumin.

Fried Spareribs's methods and curing methods are as follows: materials / tools: tenderloin, eggs, bread bran, cornflour, light soy sauce, vinegar, salt, pepper, sugar, kitchen paper, hammer.

The specific methods are as follows: prepare the ingredients. Wash and drain the pork chops and chop them up with the back of the knife. Mix chopped pork chops with cooking wine, salt, a little soy sauce and pepper powder. Cover with plastic wrap and keep it in the refrigerator for about 30 minutes in high temperature in summer and in greenhouse in winter.

This is what we want to be "tender and juicy". Fried Spareribs's practice is as follows: 5 pork chops, 2 eggs, 200g bread crumbs, 50g flour, 1 tablespoon of cooking wine, 10 grams of pepper and salt. Cut the pork into thick slices of 2cm, beat it to twice the size with a pine hammer or knife back, add cooking wine, salt and pepper, and marinate 10min.

Then put the large row covered with dry starch into the egg liquid and cover both sides with the egg liquid. Finally, put the breadcrumbs in the breadcrumbs, wrap them evenly, and then gently press them to firmly fix the breadcrumbs on the big row.