Onion pork braised rice

1. Remove the bones from the pork chop and cut off the white fascia around the edge.

2. Hammer the pork loose and thin. Sprinkle a layer of salt spray.

3. From right to left, first coat with flour, then hang a layer of egg mixture (1 egg), and finally coat with bread crumbs. Wrap as much bread crumbs as possible, so that when cooked together with onion juice, the pork chop can quickly absorb all the sauce.

4. Fry over medium heat until both sides turn golden brown, about 6-7 minutes. Cover with oil absorbent paper and drain for later use.

5. High soup, flavored sauce, soy sauce, and cooking wine in a ratio of 4:1:1:1. Add one teaspoon of sugar and stir well.

6. Cut the onions finely, pour in the sauce, and bring to a boil over high heat.

7. Cut the pork chop into small pieces, put them into onion juice, and bring to a boil over medium heat.