How to cook Chinese Shanghai style pork cutlet?

Shanghai style pork cutlet

In fact, Shanghai style fried pork cutlet does not have any special part in the process of pickling and frying

5 from 1 vote

Course: Main Course

Cuisine: Chinese

Keyword: pork cutlet

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 3

Calories: 257kcal

Pork loin cut into one finger thick pork chops
The pork chops loosened the meat with the back of the knife. Of course, it is good to use a pine meat hammer, but sometimes to cook traditional dishes, just like a kitchen knife to get everything done ~~
Add an egg and an appropriate amount of white pepper in sequence to the cooking bowl
A spoonful of soy sauce
A spoonful of rice wine
A spoonful of oyster sauce
Corn starch
Seasoning and pork tenderloin kneaded by hand
Marinated for about half an hour
Marinate the pork tenderloin with a layer of flour (normal flour, low-gluten flour will do)
Wrap another layer of egg liquid (the second egg in the recipe ingredients)
Finally pat the bread crumbs. At this time, we must force the bread crumbs into the meat
Start the oil pan, pour enough oil into the pan and heat to 80% heat. (The test method is: sprinkle a little bread crumbs or flour into the oil pan, float and spread out instantly, indicating that the oil temperature is appropriate.) At this time, turn to medium heat, add pork tenderloin, and fry on both sides until golden, you can leave the pan . (The pork chops are cooked quickly and do not need to be fried for a long time. I usually turn them over only once. But frying is a technical job, I still have to practice to find the feeling)
After leaving the pan, use oil-absorbing paper to absorb the oil on the surface.