Main Ingredients:
Pork chop: appropriate amount.
Auxiliary Materials:
Onion: 1; Milk: appropriate amount; Water starch: appropriate amount.
Seasonings:
Sesame oil: appropriate amount; Cooking wine: appropriate amount; Soy sauce: appropriate amount; Black pepper powder: appropriate amount; Sugar: appropriate amount.
Taste: Onion flavor; Cooking method: Braised; Time: 45 minutes; Difficulty: Normal.
Detailed Steps for Cooking Chinese Onion Braised Pork Chop
First, cut the fascia on the edge of the pork chop to prevent it from bulging when frying.
Spread out each piece of pork chop, use a kitchen hammer to pound both sides of the meat, and then use a knife to pat one side (this is why I specially photographed the hammer and knife).
Put the meat in a large bowl, add soy sauce, white pepper powder, a little Sichuan pepper powder, cooking wine, and sugar, mix and massage each piece of meat by hand, and marinate for 30-60 minutes (the longer the better).
Heat up the pan, use a non-stick pan to fry, turn up the heat a little when frying, and turn down the heat slowly after the meat is basically shaped. You can also cover the meat with a heavy lid to prevent the meat from curling and sticking to the bottom of the pan.
After frying the meat, place it on a plate.
After frying the pork chop, do not wash the pan too much. Heat up the pan, add the onion and stir-fry in the pan where the pork chop was fried. It can absorb the essence left by the pork chop and is particularly fragrant. However, if you insist on washing the pan, it’s up to you.
While slowly frying the pork chop, you can take a short break to prepare the starch sauce (the starch sauce can also be prepared when frying the pork chop). Put half a bowl of water in a bowl, add 2-3 tablespoons of milk (coconut milk is also fine), a little black pepper powder, soy sauce, sugar, cooking wine, sesame oil, and starch, and mix well.
Stir-fry the onion until it is just cooked, spread most of it on the pork chop, leave a small portion in the pan (you can also not leave it), pour in the prepared starch sauce, and wait until the sauce foams and becomes transparent. Then pour it evenly over the pork chop.
