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⬇⬇English recipe follows⬇⬇
材料：
梅頭豬扒5塊
薑一舊

處理：
1. 豬扒用清水解凍，擎乾水。
2. 用鹽直接乸豬扒30分鐘，去除雪味及腥味，及加入鹹味。
3. 30分鐘之後，將鹽沖洗乾淨， 用廚紙索乾。
4.用刀背 或豬肉脆 揼鬆豬扒
5. 將豬扒調味：
a. 加入薑汁撈肉。
b. 生粉1湯匙
c. 鮑魚汁1湯匙
d. 生抽1湯匙
e. 胡椒粉少許
醃15分鐘。

烹調：
1. 先將2湯匙油在鑊中用中火燒熱。
2. 將豬扒落鑊，間中反下。
3. 開大火，繼續煎多2分鐘。
4. 擎乾油，用廚紙索乾。
5. 豬扒切幼條，用蕃茄及青瓜伴碟，茄汁另上。

Pork chop:

Ingredients:
Plumhead pork 5 pcs
chop
Ginger 1 No.

Preparation:
1. Defrost the pork chop with tap water for 30 minutes, hang dry.
2. Season with salt to release unpleasant smell and tastes and add some salty tastes.
3. Rinse with tap water 30 minutes later, dry with kitchen towel.
5. Season the pork chop:
a. Ginger sauce
b. Tapioca starch 1 tbsp
c. Abalone sauce 1 tbsp
d. Light soya sauce 1 tbsp
e. Pepper a pinch
Season for 15 minutes.

Steps:
1. Preheat 2 tbsp oil at medium flame in wok.
2. Put pork chop in wok, flip over some time.
3. Turn to high flame, fry 2 more minutes.
4. Get rid of oil, use kitchen towel to dry the pork chop.
5. Cut the pork chop in thin slices, put tomatoes and cucumber on plate. Tomato sauce is to be presented separately.

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