Add two butter, one cup of cooking oil, melt the butter, and stir-fry it with flour. (The portion is based on 300 servings)

The amount of flour is 2.5kg. It's starting to stir-fry the flour. Keep stirring so that it doesn't burn over low heat.

After about 40 minutes, it turned into a bit of a dry atmosphere.

The picture on the right is 2 hours old.I'm done making pork cutlet sauce.Ilu makes pork cutlet sauce and soup.

Two whole capsules. Two handfuls of bay leaves. Add a fist of pepper and boil it to enhance the flavor.

When the scent of cinnamon, pepper, and bay leaf comes out, remove it, add the flour-fried roux to the broth, add all the prepared seasoning, and stir well.

The boiling pork cutlet sauce is done.

If you make pork cutlet with raw meat, it tastes better.The thickness of the small, thick raw meat spreads a little thin and wide when hit with a 1.5cm meat hammer.

Using a meat hammer, spread meat using a knife to boil tendons and cut off fat.Apply minced garlic, sprinkle pepper and salt little by little, sprinkle a little rice wine, and let it ripen for about an hour.

Cover the marinated pork with flour, beat the eggs, and coat it with bread crumbs...Bread crumbs taste better because they are more crispy when mixed with koala bread crumbs (fine particles) and Japanese bread crumbs (thick particles).

Pork cutlet meat is also done.

Put the pork cutlet in a fryer and fry it.

It's done.