Steamed pork chop with black pepper and curry

Can pork chop be steamed? And gold pork chop with black pepper curry? All black pepper and gold?No nonsense, first two finished drawings, absolutely self-madeLaiben's dish is more suitable for pan frying. I tried it before and sold it well. However, because my home is an induction cooker, the oil temperature is difficult to control, and it is an ordinary iron pot, which is not as easy to use as the non stick pot. After the pan is fried, a thick layer of black oil residue is stuck on the bottom of the pot, which is very inconvenient to brush, and it takes a lot of oil. So I later changed to steaming. The taste is the same, and the taste is slightly differentIt is also simple:Raw material: 200g pork chopCondiments: black pepper powder, chicken powder, curry powder, starch, cooking wine, peanut oil, raw soy sauceSteps:1. Use black pepper, chicken powder, curry powder, starch, cooking wine, peanut oil and raw extract to make a bowl of soup2. Cut the washed pork chop into the size and thickness as shown in the figure below, and then pat it with the back of the knife until it is rotten and soft. The meat after patting is twice as big as that before beating3. Dip the patted meat in the soup, smooth it, put it into a steamer, steam it for 20 minutes until it is oily and discolored

Main Ingredients

• Pork chop 200g

Auxiliary Ingredients

• Raw appropriate amount
• Peanut oil appropriate amount
• Cooking wine appropriate amount
• starch appropriate amount
• Curry powder appropriate amount
• Chicken powder appropriate amount
• black pepper appropriate amount

Must use raw, not old. Last time I tried to use old, dark, bitter and astringent, I couldn't eat it at all