Bought cheap and good at foodlion last week - big chunks of pork chops, seems to be plum meat(?), it looks like the kind of meat that is not very woody anyway.

I threw it in the refrigerator and marinated it the day before yesterday. I originally planned to eat it at noon yesterday, but I went to Yachao yesterday and ate it outside at noon, and had a hot pot dinner together at night, so I left it for today.

Hmm. It must be delicious after marinating for so long.

Raw materials~~~ I bought it because it looked good

First marinate the pork chops:

I used oyster sauce to spread the pork chops evenly, then added a little cooking wine, then sprinkled the barbecue barbecue seasoning (powdered) I bought before, spread a few slices of ginger, and finally r0 some bottled minced garlic from foodlion.    My friend didn't add barbecue seasoning if he didn't eat spicy food.

Wrap the plate in plastic wrap and place in the refrigerator overnight.

Because it can be seen from the picture above that this pork chop is very rich in fat, so there is no need to put oil at all when frying.

Take the pork chops out of the refrigerator and wipe off the minced garlic and ginger slices on top.

Put the pork chops directly into the hot pan and fry.

First fire, one minute on each side. Don't worry about it being sticky, because the meat itself has a lot of fat parts, which are all oily~~ It will only be slightly burnt at most, it will be more fragrant~

Return to low heat and fry slowly for two minutes each. Then fry the parts where the edges are hard to reach the bottom of the pan.

When you feel that it is almost the same, use chopsticks to poke each part. If it is easy to pierce and does not bleed, it is almost ready to serve.

Fry for a while if there is still blood oozing out.

It is better to eat fully cooked pork~

Then you can cook~

With boiled asparagus, blanch it in water~The original taste of asparagus is also very good~~~

My barbecue-flavored pork chop has been identified by my classmates who do not touch spicy at all, and it is not spicy at all, although it looks red like it is full of chili powder.... p>

Actually, I also fried a lettuce heart    It's blurred hahaha    The fresh-keeping bag is the brown sugar shortbread from the day before yesterday   There are only two left< /p>