Garlic pork chops

The practice of garlic pork chops

Ingredients:

Large pork ribs (or tenderloin)6 pieces (thickness about 6~8mm)
soy sauce3 tablespoons (about 30g)
starch3 tablespoons (about 30g)
White sugar1 spoon (about 10g)
garlic2 heads
Edible oil1-2 tablespoons (about 10-20g)

The practice of 'garlic pork chops'

  1. Tender pork chops: Use a meat hammer to loosen the double-row evenly on the double-row. If there is no meat hammer (like me), you can use the back of the knife to loosen the double-row vertical lines (if the meat is older, you can cross it twice). Very critical, it will determine the smoothness of the final large row, so it must not be omitted, as shown in the figure.

    The practice of garlic pigs in large rows Step 1
  2. Modulation and flooding: Put the soy sauce, starch and sugar into a large bowl and stir evenly. If you like the color, you can add a few drops of old soaking color_ the garlic is mashed (or pressed with garlic), as shown in the figure.

    The practice of garlic pigs in large rows Step 2
  3. Submerged: Dip the large rows of seasoning broth one by one, then smear the minced garlic, put in a large bowl, and refrigerate for 2 hours or more.

    The practice of garlic pork platoon Step 3
  4. Same as step 3.

    The practice of garlic pigs in large rows Step 4
  5. Same as step 3.

    The practice of garlic pork platoon Step 5
  6. Frying: Put a little oil in the pan, the oil will be flooded and drained, and the medium-fired double-sided fried golden brown (one side for 2-3 minutes) can be enjoyed.

    The practice of garlic pigs in large rows Step 6
  7. Began to eat:)

    The practice of garlic pigs in large rows Step 7

Tips:

1. The pig's row is bone-bearing, and the meat is tender and tender. Pay attention to this when purchasing. The conditional pro is best to cut the meat master into a piece of about 6~8mm; I asked the supermarket master to use a chainsaw to saw it, otherwise it would be difficult for me to do it. If you can't buy a thick slice that is cut into 6mm or so directly with the pork tenderloin, you don't have to buy a big row of pigs. It doesn't feel the same, but the taste and taste are better. 2, the hammer meat step is very critical, it will determine the final large row of smoothness, so it must not be omitted; 3, the flooding time is generally 2 hours, if not too late (like my last time) can also be shortened, but It is not particularly tasty; you can also flood some more at once, put it directly into the freezer, and take it with you. 4, the fire should not be too big when fried, otherwise the garlic on the big row is easy to paste.