Sauce 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
1 tablespoon chili powder


40 grams of garlic
Water 50㏄
1/8 teaspoon allspice
Powder 1/4 teaspoon parsley
1/2 teaspoon pepper
1 tablespoon chili sauce
Granulated sugar 1 tablespoon
1/6 teaspoon salt
1 tablespoon 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 mix: Mix all the marinade into the marinade and set aside.
  3. Take the practice of adding a row of pork muscle marinade, mix caught, pickled for about 20 minutes, set aside.
  4. Take the practice of three 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.
  5. The practice of 4 pork muscle row 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.