Last Friday, the fifth episode of Tongue Tip 2, Meet, tells the story of food and people meeting thousands of miles at the dinner table. As the narrator of Meet said, “In the East and the West, in the South and in the north of the Yangtze River, peoples migration contributes to the meeting of food, and the separation of food witnesses the separation of people. But did people change food, or did food change people? A vegetable and a meal at the table, a drink and a peck at the tip of the tongue, will always come for us with relish. The steamed pork in Shanghai is thick in stepwise life, and the meeting still ignited my desire to fry pork chops. What I always wanted to do was once again ignited by the tip of my tongue. Although my fried pork chop has no chili oil, it has my favorite Thai sweet and hot sauce dipped in it. The food is the most beautiful enjoyment as long as it is to my own taste, isnt it?
Food Material List
- 1 Tenderloin 500g
- 1 The pork surface was fascia-free, cut into about 2 centimeters thick, and then beaten into thin slices with a pine hammer.
- 2 Salt and black pepper granules marinate for 15 minutes (2 sides to be smoothed)
- 3 Wrapped flour
- 4 Egg dipping liquid
- 5 Wrap bread crumb
- 6 Hot oil in hot pot is deep-fried and cooked. Remove it, then put it in quick frying for a moment to remove the drained oil.
- 7 Cool, slice and enjoy.