|2 pieces (2 servings)|
|half of sth|
shiitake (Lentinus edodes), an edible mushroom
duckweed (Astrantia ducklings)
Rice Bowl (Cantonese)
|Available or not, small amount|
How to make pork chop and egg over rice
Prepare the ingredients! There must be a lot of breadcrumbs!
Marinate pork chops with soy sauce, wine, salt, garlic, ginger and pepper, add 2 drops of lemon juice to taste, the meat will be more tender.
Two eggs whisked, marinated pork chops need to be soaked in egg mixture! Better use your hands.
Dip them in the breadcrumbs. Be sure to use your hands for this step while gently pressing the pork chops to dip them all into the breadcrumbs!
The secret is to dip it twice in egg wash and breadcrumbs to make it crispy.
Use your hands to press – that’s about right – and press all around, too!
Medium fried pork chops – make sure they don’t burn!
Finished – nice color.
Cut! Put it aside for later. It’s okay if it gets cold.
Half a bowl of water, I poured in the water from the pork marinade – the meat has its own flavor – it tastes even better with a little soy sauce, a spoonful of Weibar and a little mirin!
The mushrooms and onions are sliced like this, not very thinly
Cook on high.
Beat two eggs while cooking, not very lightly, mix lightly
Pour a little of the sauce over the pork chops and half of the egg mixture, being careful not to let the sauce get lost. The egg white is too curdled! Otherwise it’s no good, and then add the duck’s celery leaves – the raw ones are edible too, don’t panic – and stew together! I made it without cream, Japanese-style – a little cream can be drizzled here for those who like a softer taste!
Finish by pouring in the other half of the egg mixture, turn off the heat and let it sit for a while, over the rice! Sprinkle onions! (EXCELLENT TASTING)