小菜
由 CookWhatHK0 次收藏
椒鹽豬扒揼鬆後以五香粉、花雕酒醃過，煎至金黃，再撈炸蒜、辣椒及椒鹽快炒。
辣椒和蔥切碎備用。
Chop the chilli and spring onion and set aside.
豬扒揼鬆，切件，加入調味料拌勻，醃 30 分鐘。
Tenderise the pork chops by pounding, cut into pieces, add the seasoning, mix well and marinate for 30 minutes.
豬扒沾上薄薄的生粉，備用。
Coat the pork chops with a thin layer of cornflour and set aside.
熱油鑊，放入豬扒，以中小火煎至兩面金黃熟透（每邊約 3 至 4 分鐘），盛起瀝油。
Heat oil in a wok, add the pork chops and pan-fry over medium-low heat until golden and cooked through (about 3 to 4 minutes per side), then remove and drain the oil.
鑊抹乾，放入炸蒜、蔥花、辣椒、椒鹽，和豬扒快速炒勻即可。
Wipe the wok dry, add the fried garlic, spring onion, chilli, salt and pepper seasoning, and the pork chops, and stir-fry quickly to finish.
