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⬇️⬇️English recipe follows ⬇️⬇️
茄汁豬扒：
材料：
豬扒4塊
蕃茄2個
處理：
1. 豬扒，沖洗乾淨，廚紙索乾。
2. 豬扒用刀背拍鬆。
3. 豬扒調味：
a. 生粉1茶匙
b. 蒜蓉1/4茶匙
c. 豉油1茶匙
d. 紹興酒1茶匙
e. 油1茶匙
撈勻。
4. 蕃茄，1開8。
烹調：
1. 大火在鑊中燒熱1湯匙油。
2. 轉中火，放豬扒。
3. 另一邊鑊，少許油，爆香蕃茄。
4. 加入1茶匙糖及200毫升水落蕃茄，轉中慢火。
5. 反轉豬扒，已見到有少許焦。
6. 兩面已煎焦香，放上砧板，切件。
7. 放豬扒落蕃茄汁，煮3分鐘。
8. 上碟。
Panfried pork chop with tomato sauce:
Ingredients:
Pork chop 4 pcs
Tomatoes 2 Nos.
Preparation:
1. Pork chop, rinse and dry with kitchen towel.
2. Beat well the pork chop.
3. Season pork chop:
a. Tapioca starch 1 tsp
b. Garlic sauce 1/4 tso
c. Light soya sauce 1 tsp
d. Shaoxing wine 1 tsp
e. Oil 1 tsp
Mix well.
4. Tomatoes, each one is to be divided into 4 shares.
Steps:
1. Heat up 1 tbsp oil at high flame in wok.
2. Turn to medium flame. Put pork chop into wok.
3. On the other wok, put little oil, fry up tomatoes.
4. Add 1 tsp sugar and 200ml water, then turn to medium~low flame.
5. Flip over pork chop, they are slightly overcooked.
6. Two sides are slightly overcooked. Put on chopping board, chop well.
7. Put pork chop into tomato sauce, cook for 3 minutes.
8. Serve.
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