Cutlet



Materials:

Pork muscle row 2
Deep-fried flour: 100 grams of sweet potato flour

Marinade:

15 grams of garlic
1 teaspoon soy sauce
1/4 teaspoon allspice
1 teaspoon cooking wine
1 tablespoon water
15 grams protein

Practice:

  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. Mix all the marinade into the pot after, pork muscle into practice a row caught mix evenly, pickled for about 20 minutes, set aside.
  3. Take practice two fried pork muscle discharge into powder, with the 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.

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