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# Fry Pork Steak 煎（炸）猪排

## Fried Pork Chop

### Ingredients:

* Pork chops
* Salt water (for rinsing)
* Minced garlic
* Minced green onion
* Minced ginger
* Five-spice powder (including star anise, fennel, Sichuan pepper, etc.)
* White pepper or black pepper
* Salt
* Huadiao wine (or other cooking wine)
* Cornstarch
* All-purpose flour
* Cooking oil (for frying)

### Instructions:

1. **Prepare the Pork Chops (marination)**:
   * Rinse the pork chops thoroughly in salt water to clean them.
   * In a bowl, mix minced garlic, minced green onion, minced ginger, five-spice powder, white pepper (or black pepper), salt, and Huadiao wine. Add a bit of water and a large amount of cornstarch to the mixture.
   * Submerge the pork chops in this marinade, ensuring they are fully coated. Marinate for about 12 hours, preferably in the refrigerator.
2. **Coat the Pork Chops**:
   * After marinating, take the pork chops out and evenly coat them with all-purpose flour. Make sure the flour covers the entire surface of the chops, which will help form the crispy outer layer when fried.
3. **Fry the Pork Chops**:
   * Heat a pan with about half a centimeter of oil. The oil temperature should be around 160-170°C (320-340°F).
   * Place the pork chops in the oil and pan-fry until the bottom side turns golden brown.
   * Once you notice some moisture seeping on the upper side, flip the chops and fry the other side for about 3-4 minutes.
   * Before removing from the pan, increase the heat slightly to give the exterior a final crisp.
4. **Serve**:
   * Remove the pork chops from the pan and let them rest briefly before serving.

Enjoy your crispy and flavorful fried pork chops!

***--- Chinese version ---***

## 炸猪排

### 材料:

* 猪排
* 盐水（用于清洗）
* 蒜末
* 葱末
* 姜末
* 五香粉（包括茴香、八角、花椒等）
* 白胡椒或黑胡椒
* 盐
* 料酒
* 淀粉
* 面粉
* 食用油（用于煎炸）

### 步骤:

1. **准备猪排**:
   * 先将猪排放在盐水中彻底清洗干净。
   * 在一个碗中混合蒜末、葱末、姜末、五香粉、白胡椒或黑胡椒、盐和料酒。加入一些水和大量淀粉，将所有材料搅拌均匀。
   * 将猪排放入腌料中，确保每片猪排都均匀裹上腌料。腌制约12小时，最好放在冰箱里。
2. **裹面粉**:
   * 腌制后，将猪排取出并均匀裹上面粉，确保面粉覆盖整个猪排表面，这样煎炸时可以形成脆皮。
3. **煎炸猪排**:
   * 在锅中加热约半厘米深的油，油温控制在160-170°C（320-340°F）。
   * 将猪排放入油中煎炸，直到底面变成金黄色。
   * 当看到上面有水分渗出时，翻面煎炸另一面，煎约3-4分钟。
   * 出锅前，将火稍微调大一些，最后将外皮稍微煎脆。
4. **出锅**:
   * 将炸好的猪排取出，稍微静置片刻后即可享用。