Practice and curing method of fried pork chops

The method for curing fried pork chops is as follows:

Materials/Tools: tenderloin, eggs, bread crumbs, raw flour, soy sauce, vinegar, salt, pepper, sugar, kitchen paper, hammer.

1. After the pork is cleaned, use kitchen paper to absorb water and cut it into thin slices about 1 cm thick. The pork here should be tenderloin, which tastes better without fascia.

Knock the pork loose with a hammer, which is about twice as big as the original one.

3. Mix a bowl of sauce. Pour 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of salt, 1 tablespoon of sugar and a little pepper into the bowl and mix well.

4. Put the pork in the sauce, let the pork fully soak in the sauce and marinate for half a day.

5. Break up the eggs, first dip the pork in a layer of egg liquid, then wrap it in a layer of raw flour, and gently press it with your hands.

6. Dip the pork in a layer of egg liquid, finally wrap it in a layer of bread crumbs, and then press it by hand.

7. After the pot is hot, pour the oil. When the oil temperature bubbles slightly, add pork, turn to low heat and slowly fry until cooked, and fry until the surface is brown and crisp.