Braised pork chop: 1. Pork chop with thin knife back, marinated with cooking wine, salt and chicken essence 15 minutes. 2. Put oil in the pan, cover the big row with flour, fry on both sides of the pan, and cook it in 78 minutes. 3. Leave a little oil in the pot, add onion and ginger, then put in a big row, pour in soy sauce (I use Haitian straw mushroom soy sauce), add water, boil over medium heat for a while, and add sugar to collect juice when the water is almost drained. The main raw materials of the honey-baked big row are: 4 big rows (buy as a whole, please ask Comrade Pork Guy to cut both sides from the middle when buying); List of 2-3 ingredients for medium-sized potatoes: A: 2 teaspoons of spiced powder, garlic powder 1 teaspoon, ginger powder 1 teaspoon, black pepper powder 1 teaspoon, 3 teaspoons of sugar, cooking wine 1 teaspoon, and light soy sauce 1 teaspoon; Material B: 2 tablespoons soy sauce, 2 tablespoons barbecued pork sauce, and honey 1 tablespoon. Step: 1. Marinate the big row one day in advance: carve a flower knife for the big row, then take material A, evenly spread the cooking wine on the big row, then pour in other dry seasonings, evenly spread the big row, and then "massage" the big row for 2 minutes. 2. On the day of baking, take out the big row to dry in advance. Take out the baking tray and spread it with tin foil, slice the potatoes, spread them evenly on the bottom, then put them on a big row, and brush material B (soy sauce and barbecued pork sauce) on the big row. Cover the big row with a piece of tin foil, fold it with the edge of the bottom tin foil, and completely seal the big row and potatoes. 3, into the oven, 200 degrees 50 minutes. Then take it out, open the tin foil on it, brush the big row with the mixture of barbecued pork sauce and honey, open and bake for 15 minutes until the surface is colored, and then take it out to eat. Making method of fried pork chop: rich raw material formula powder 15.5 kg standard powder 15.5 kg crude oil 4 kg salt 1 0.25 kg sesame seed 2 kg frying oil 18 kg technological process ingredients → dough mixing → rolling → molding → frying method1. Mix flour: first add oil, salt and sesame. 2. Rolling: Roll small pieces of dough into extremely thin rectangular pieces and cut them into small strips of 2.5×4.5 cm. 3. Molding: take two small rectangular dough pieces, overlap them, cut them into a "Chuan" shape in parallel along their long sides, turn over one side from the middle cut, and then fry them to get the finished product. Quality standards, specifications and shapes: uniform size, uniform thickness, no curl and no deformation. Surface color: brownish yellow, with uniform bubbles on the surface. Taste: salty and crisp, without other peculiar smell. Internal organization: close organization, no white heart and no impurities.