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。