Dad's best three are the same, and he eats Shanghai pork chops with the tip of his tongue

In my heart, Dad has always been a god-like figure. Since I started entering the kitchen, some people often say that my skills are better than my father's, but I will always tell them that I will never burn the dishes cooked by my father, we will not get an axe in the class, and my father's classics cannot be surpassed. Dad's cooking skills are very good, I think maybe this aspect is also genetic, listen to Dad said, Grandma is also very good at cooking, is self-taught, he is also self-taught. So , I'm also self-taught. In the past, when I was a child, he was in charge of the spoon at home, I loved to eat the dishes he cooked the most, and every new Year's Party at home, he was also responsible for the dishes, and I laughed at him every time, you are the same old three again. His signature three are pork chops, sautéed cashew nuts with shrimp and roast duck. Although it is the same as the old three, everything is a classic in the classic. Before reading the introduction on the tip of the tongue, there is an introduction to the characteristics of Shanghai, pork cutlet. Shanghai's pork chops must be served with a little spicy soy sauce.

1. Prepare three pork chops and hammer the steaks loose with the back of a knife

2. Put the hammered large rows into a dish, add rice wine, salt, pretzel, minced black pepper and marinate for half an hour

3. Prepare beaten egg mixture, dry starch, breadcrumbs

4. Put the marinated large discharge into the egg mixture so that both sides are covered with egg liquid

5. Put the large discharge of egg liquid into a dry starch dish so that both sides are covered with dry starch and gently pressed

6. Then put the large row full of dry starch into the egg liquid and dip the egg liquid on both sides

7. Finally, the large row is placed in the breadcrumb, evenly wrapped in the breadcrumb, and then gently pressed a few times to firmly fix the breadcrumb on the large row

8. Pour the oil into the pan, heat to 60%, put the large ribs in turn, fry until golden brown, and then remove

The order in which the large rows of crispy crusts is made is egg mixture, dry starch, egg liquid, breadcrumbs, so that the large rows will not absorb too much oil when fried, and it will not feel too oily to eat. The temperature should not be too high when the oil pan is lowered, and the pork chops that are too hot are fried and easy to separate the meat and crispy skin.