Ingredients 4 pieces 1 egg 1 8 sugar appropriate amount of red wine 250 ml 1 small piece of Japanese pork chop sauce 2 tablespoons or 1 tbsp sugar
Steps to cook pork chop rice with red wine and fruit sauce
1. Pour the cream under the hot pot and fry the onion until soft until transparent, then pour the red wine into the pot, boil over medium heat, add the bayberry, then add the pork chop sauce, a large spoon of honey or sugar, turn the heat down and cook for about 10-15 minutes - < special sauce >.
2. Heat the cream, sprinkle the pork chops with salt and black pepper grains, add one side to change color, and then fry the other side. Fry on both sides until the pork chops are eight minutes cooked.
3. Then pour in < special sauce> and pork chops and simmer over low heat until the meat is slightly dry!
4. Prepare a plate with steaming white, arrange the pork chops, and drizzle with sauce! The delicious shredded onion paired with the fragrant Northeastern pearl rice makes people eat their fingers! Also, of course, you have to eat pork chop rice! So I also make a refreshing Japanese breeze!
Tips
1. It is recommended to marinate seafood with high liquor So that seafood is very fresh and sweet 2. Use a knife to be afraid of a few cracks in the shell Can be easy to enter the taste Not too heavy So that the meat is scattered too much broken shell Very affecting the taste 3.When wrapping corn starch, you can preheat the oil Wrapped crab on the side After patting off the loose powder, the time should not be too long. Because the crab appearance is relatively wet, it will be very quick to dilute the corn starch Affect the effect If you are not skilled, you can cooperate with two people 5.Fried crabs are recommended to absorb oil otherwise the heat is relatively large 6.Fried garlic and bran Pay attention to the heat and the amount of oil The oil can not be too much Patience will not paste the pot in order to ensure that the bread bran is dry and fragrant, crispy, and golden in color 7