Main Ingredients:
Pork chop: 1 piece; Onion: half; Eggs: 2.
Auxiliary Ingredients:
Breadcrumbs: appropriate amount.
Seasonings:
Broth: appropriate amount; Mirin: appropriate amount; Soy sauce: appropriate amount; Cooking wine: appropriate amount; Sugar: appropriate amount.
Taste: Sweet and fragrant; Cooking method: Fried; Time: Half an hour; Difficulty: Ordinary.
Detailed Steps for Cooking Onion Pork Chop Rice
Remove the bone from the pork chop and cut off the white fascia around the edges.
Tenderize and flatten the pork. Sprinkle with a layer of salt.
Coat the pork with flour, then dip it in beaten egg (1 egg), and finally coat it with breadcrumbs. Try to coat it with more breadcrumbs so that the pork can quickly absorb all the sauce when cooked with onion juice.
Fry over medium heat until both sides are golden brown, about 6-7 minutes. Place on paper towels to drain excess oil.
Mix the broth, mirin, soy sauce, cooking wine, and sugar in a ratio of 4:1:1:1, and add a teaspoon of sugar. Stir well.
Cut the onion into small pieces and pour the sauce over it. Bring to a boil over high heat.
Cut the pork into small pieces and add it to the onion sauce. Bring to a boil over medium heat.
Beat an egg until the yolk and egg white are barely distinguishable, then slowly pour it into a frying pan and continue to cook over medium heat. If you like eggs, you can beat two eggs. The onion and egg juice is very appetizing with rice.
Cook until the sauce is completely absorbed by the pork and egg. Turn off the heat and spread all the ingredients in the pan over the rice.
Enjoy!
