Spiced pork cutlet


Pork muscle row 4
Wet fried flour: 2 tablespoons cornstarch
Egg 1 tablespoon


40 grams of garlic
1/4 teaspoon salt
1/4 teaspoon chicken bouillon powder
Fine granulated sugar 1 teaspoon
1 tablespoon cooking wine
3 tablespoons water


  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 the marinade into the blender puree into the pot after, pork muscle into practice a row and add the egg mixture, mix caught, pickled for about 20 minutes, set aside.
  3. Place the cornstarch into the practices of two grasping mix well and set aside.
  4. Heat the pan until the oil temperature about 150 ℃, put into practice three rows of pork muscle fry over low heat for about 2 minutes, and then change in appearance was after the fire and fry until golden brown and crispy clean wok.