5.Scatter on Zi like that pink of pink, Chinese prickly ash, mix divide evenly.
6.Move sauce according to his taste (soy, fine salt, white sugar, in vain vinegar)
7.Pour the sauce of mix up into cutlet, scatter on chili pink mixes divide evenly. Souse 30 minutes.
8.Boiler bottom puts a few oil, small fire. Enter the cutlet that has bloated, fast stir-fry before stewing fries medium baking temperature to dry water and the surface has silk of dried meat floss, scatter a few white sesame seed, have pot!
One, how to choose enough pork
1.High grade pork: Adipose white and hard, and contain scent. Of the flesh outside often one takes dry film a bit, the flesh is qualitative close together, be full of flexibility, after finger is pressed, cave place recover from an illness instantly.
2.Second delicacy flesh: Incarnadine fresher pork is dark, devoid burnish, adipose show hoar; surface to contain stickiness, a bit flesh of; of sour taste defeating mildew pledges loose, flexibility is little, after be being pressed gently sunken place cannot recover from an illness in time the surface after; flesh dissections is damp, the bovril with oozy and muddy meeting. Deteriorate fleshy criterion stickiness is big, the surface is drier, color pledges for dust-colour; flesh loose without flexibility, show sunken place is irrecoverable after pressing, stay have apparent mark.
3.Dead pork: The exterior shows wine, there is purple extravasated blood in the blood capillary between muscle do not buy.
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