Wineshark Cooking Class - Fail-proof Pork Chop 不敗煎豬扒

Ingredients (for 4):

• Pork chop - 3 pieces
• Egg - 1
• Onion - 1
• Bell peppers - 2-3 baby 
• Soy sauce - 3 tbsp
• Sugar - 1 tsp
• Tapioca starch - 1 tsp
• Water - 3 tbsp

Procedures:

1. Rinse the pork chop and then tap on both ends with the back of the chopper.

2. Marinate the pork chop with soy sauce, sugar, and water. 

3. Add the whisked egg in, then add tapioca starch and mix well. Leave it for one hour.

4. Chop the onion into shreds.

5. Cut the bell peppers into small pieces.

6. Heat the pan with oil, then pan-fry the pork chop until golden on one side. Cover with lid to retain the moisture of the pork chop.

7. Flip the pork chop over and continue to pan-fry the other side until golden. Then cover with lid similarly to cook it through.

8. Remove the pork chop on the serving plate. Cut it to pieces if desired.

9. Add the shredded onion into the pan, and cook until softened. Season with a pinch of sugar and salt. Then add the bell peppers in. Season with a bit of soy sauce. 

10. Pour on top of the pork chop before serving.