Pork Rib Eye
3 pieces
Egg
1 piece
Dry Starch
Appropriate amount
Breadcrumbs
Appropriate amount
1. Place the tenderized pork rib eye into a dish. Add cooking wine, salt, pepper powder, and black pepper powder. Marinate for half an hour.
2. Prepare beaten egg liquid, dry starch, and breadcrumbs.
3. Place the marinated pork rib eye into the egg liquid, ensuring both sides are coated with the egg liquid.
4. Transfer the egg-coated pork rib eye to the dry starch dish, coating both sides with dry starch and pressing lightly.
5. Then place the starch-coated pork rib eye back into the egg liquid, coating both sides with the egg liquid again.
6. Finally, place the pork rib eye into the breadcrumbs, evenly coating it with breadcrumbs. After coating, press gently several times to secure the breadcrumbs firmly onto the pork rib eye.
7. Pour oil into the wok and heat to 60% hot. Place the pork chops in one by one, and fry until golden brown. Then remove from the oil.
8. After removing, cut the pork chops into pieces with a knife. Serve hot with Worcestershire sauce.
