Japanese pork chop rice

Japanese pork chop rice

Introduction:

"Simple and practical Japanese cuisine"

Production steps:

Step 1: Chop pork chops with the back of a knife, sprinkle with salt and black pepper and marinate for 20 minutes

Step 2: cut onion and scallion into thin strips and set aside

Step 3: dip pork chops with flour, egg liquid and bread powder in turn

Step 4: put pork chop in the pot and add oil, then return to the pot to force oil, and then cut into pieces for standby

Step 5: start the pot, simmer the onion shreds in Chaiyu soup, add 1 tbsp sake, 1 tbsp Weilin and 1.5 tbsp soy sauce to mix and cook

Step 6: put the pork chops into the soup pot and cook quickly

Step 7: for the first time, pour in the egg liquid from the middle, cover the pot and cook for 10 seconds. For the second time, pour in the egg liquid around the pork chops

Step 8: cover with shredded green onion, turn off the heat and simmer for 15 seconds, then pour the ingredients into the rice

Materials required:

Pork loin: 100g

Onion: 1 / 2

Eggs: 2

Scallion: right amount

Salt: right amount

Black pepper: right amount

Sake: moderate

Chaiyu soup: right amount

Soy sauce: moderate

Weilin: right amount

Note: 1. After wrapping the flour, beat off the surplus flour and then add the egg liquid. 2. The egg liquid does not need to be even, just use chopsticks to disperse slightly

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: Original