Onion Pork Chop

Trim the edges of the pork chop to about 1 centimeter thick, use a meat mallet to pound both sides of the pork chop, then score the pork chop all around, with each cut about 1 centimeter long; two, three,

Put them into a bowl, add 1/2 tablespoon of water and 1/4 teaspoon of baking soda, mix with your hands a few times, then add 1/2 tablespoon of light soy sauce, 1/2 teaspoon of black pepper, and 1/2 tablespoon of cooking wine, and mix until the seasonings are fully absorbed by the meat pieces. Then add 1/2 tablespoon of vegetable oil or peanut oil, mix a few times so that the oil can coat the meat pieces to prevent moisture from evaporating;

Place the meat in a container and put it in the refrigerator overnight or let it sit for at least 1 hour;

Heat the pan and add some oil to the bottom, put in the pork chops, and while frying the pork chops, free your hands to put the sauce ingredients into a bowl and mix them evenly;

Pan-fry until the bottom is basically cooked, flip it over, press it down with a piece of salted meat while frying. In short, fry until both sides are cooked, it must be fully cooked.

After frying, move the pork chops to one side, add the onion chunks, and stir-fry the onions for a short while;

Pinch up the pork chop onto a plate, then stir-fry the onions in the pan a few more times;

Pour in the sauce and continuously stir the sauce with the onions, cooking until the sauce starts to bubble vigorously;

Pour the sauce along with the onions over the pork chop plate, done. Enjoy!