Ingredients
Pork Plum Blossoms ( 600g ) | Black peppercorns ( appropriate amount ) |
Thyme ( Adequate amount ) | Lemon juice ( 1 spoonful more ) |
Granulated sugar ( 1 spoonful ) | Salt ( a little ) |
Soy sauce ( appropriate amount ) | Oyster sauce ( a little ) |
Oil ( appropriate amount ) | Rice flour ( 14g ) |
Corn starch ( 10g ) | White wine ( a little ) |
1.Prepare the main materials first.
2.This is called plum pork, which is the lean meat on the pig with alternating fat and sore spots.When you buy it, you can ask the butcher to cut it into steaks of the same size.I cut it myself.First add lemon juice, sugar and white wine and let it sit for 10 minutes.
3. Then add black peppercorns and thyme and mix well.
4.Add soy sauce (twice as much as usual for fried meat), oyster sauce and salt and mix well.
5. Put rice flour and corn starch in a bowl, add 40g of water and mix it Starch water.
6. Then pour the starch water into the bowl of marinated pork chops, stir evenly, and the starch The water should be just level with the pork chop, and put it in the refrigerator for more than 3 hours so that the pork chop can taste better.
7. Heat the pan, pour in an appropriate amount of oil, and then arrange the pork chops one by one enter.
8. Cover and simmer over low heat for 15 minutes.(Pork chops have been marinated in starch water, and water will precipitate during the cooking process.No need to add more water.)
9.After 15 minutes, open the lid and turn the pork chop over.The cooking side has been colored.Continue to cover and cook over low heat for 10 minutes.
10.When the time is up, open the lid and use high heat to collect the juice.
11.Ready to plate.
12. Here is a close-up.Did you attract any?
Tips
The more soy sauce you use, the better the color of the finished product will be.You should add less salt to avoid being too salty.Soak the pork chops in starch water, and turn them twice more during the period to ensure even flavor and absorb sufficient water.The water in the meat will not evaporate during the cooking process, so that it tastes tender and smooth but not woody.After frying over slow fire until cooked, then use high heat to absorb the juice, making the pork chop more moist in color.
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