Black Pepper Pork Chop Rice

1. Boneless pork chop, cut off the white fascia around the edge to prevent curling and unevenness when cooked.

2. Hammer the pork chop finely and densely to make the meat softer and increase the area by 1.5 times.

3. Sprinkle black salt and pepper. Let it stand for ten minutes.

4. Sprinkle flour. Wrap a thin layer around it. Spreading flour with a filter can make the flour more delicate and less prone to clumping (there are flour particles attached to the pork chop, and the surface is uneven).

5. Hang a layer of egg mixture. After evenly dipping the egg mixture, remove any excess egg mixture. Here is an egg, perfect with three slices of pork chop.

6. Wrap bread crumbs. Press with your fingers to tightly attach the bread crumbs to the pork chop.

7. Turn on medium heat, and the oil content should be twice that of regular stir fry. After laying the pork chop, the height of the oil is about one-third of that of the pork chop. In this semi frying mode, maintain medium heat and fry the pork chops on both sides until golden brown. Each side takes 3-4 minutes. If unsure, use chopsticks to poke the thick part of the meat until no blood or water seeps out.

8. Boil black pepper sauce in a small milk pot with water. Just buy the brand you like. I think black pepper sauce from Guangdong is more suitable for me. This time, I bought it from Singapore, which is quite spicy. Later, I mixed a lot of water to adjust it to my spicy taste.

9. Boil and add cornstarch water to thicken.

10. Serve rice (actually white rice is enough. I wanted to digest the leftover corn in the morning, so I fried the rice), spread pork chop and any cooked vegetables, and drizzle with black pepper sauce.

11. Sprinkle green onions at the end.