Black pepper pork chops


Pork muscle row 4
Deep-fried flour: 1/2 cup flour
1 cup cornstarch
1/2 cup rice flour again
1 tablespoon chili powder
2 tablespoons garlic powder
Coarse black pepper 1 tablespoon


A. onions 2
10 grams of ginger
garlic 40 grams
Water 100㏄
B. 1 teaspoon onion powder
Powder 1 teaspoon parsley
Coriander powder 1 tsp
1 tablespoon black pepper
Granulated sugar 1 tablespoon
1 teaspoon salt
2 tablespoons cooking wine


  1. The thickness of 1 cm of pork muscle meat mallet filmed row 0.5 cm thick slices with a knife in the pig meat muscle tendons cut row.
  2. All materials fried flour and mix well; all the marinade A into the blender adding water labeled as juice, filtered by the filter will slag slag, then add all the marinade B mix into the marinade and set aside.
  3. Take practice a pork muscle discharged into practice two fried flour, palm pressed to make fried flour stick tight, turn to the other side to pick up after pressing the same slightly fried flour gently shake off excess.
  4. The practice of three rows of pork muscle to stand for about one minute to make fried flour resurgence; hot oil pan to about 150 ℃, put pork muscle row over low heat fry for about 2 minutes, and then change the surface of the fire deep fry after the pot was golden and crispy like to.