Pork chops: 3 pieces
Salad oil: appropriate amount
Cooking wine: 1 tablespoon
Ginger juice: 1 tablespoon
Oyster sauce: 1 tablespoon
Salt: 1/4 teaspoon
Egg: 1 piece
Cornstarch: appropriate amount
1. Prepare three pieces of pork loin chops.
2. Use kitchen paper towels to absorb excess moisture.
3. Use a meat mallet to tenderize the pork chops.
4. Add a suitable amount of cooking wine, ginger juice, salt, and oyster sauce.
5. Mix evenly with your hands, then refrigerate. I marinated for 2 hours.
6. Prepare beaten eggs, dry starch, and breadcrumbs.
7. Place the marinated pork chops in the beaten eggs, ensuring both sides are fully coated.
8. Place the egg-coated pork chops onto the dry starch plate, pressing lightly to coat both sides with dry starch.
9. Then, place the starch-coated pork chops back into the beaten eggs to coat both sides again.
10. Finally, place the pork chops in the breadcrumbs, evenly coating them. After coating, press gently a few more times to firmly secure the breadcrumbs onto the pork chops.
Pour oil into a small pot and heat to 60% hot. Add pork chops one by one, fry until golden brown, then remove.
After removing, use kitchen paper to absorb excess oil.
Cut into pieces with a knife and serve hot with Worcestershire sauce.
