Pan-fried pork chop
Thick pork collar slices are tenderized, soaked in beer to draw out blood, marinated with pepper salt, oyster sauce, soy, ginger and onion, then slowly pan-fried in a skillet until both sides turn golden and lightly crisp.
Instructions
- 1
Wash the pork shoulder and cut it into 1–2 cm thick slices, and shred the ginger and onion for later use.
- 2
Gently tap the meat slices with the back of a knife to loosen the texture and make them more flavorful.
- 3
Put the slices of meat into beer and soak for 20 minutes, then rinse them clean after the blood is soaked out.
- 4
Add salt and pepper, oyster sauce, light soy sauce, shredded ginger, and shredded onion, and mix well, then add a small amount of starch and mix evenly.
- 5
Drizzle a small amount of cooking oil, seal the oil, and marinate for 1 hour.
- 6
Heat oil in a frying pan over low heat, slowly fry the meat slices in the pan, and cook both sides until golden and slightly crispy before taking them out.
- 7
Can be cut into bite-sized pieces, delicious and healthy
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Ingredients
Main Ingredients
- pork shoulder500g
- Onionto taste
- Gingerto taste
- Beer1 can
- Spicy dipping sauceto taste
Seasonings
- Salt and pepper powder2 spoon
- Oil consumption2 spoon
- light soy sauce2 spoon
- Edible oilto taste
- Starchto taste