1Cut the whole pork tenderloin into 1 centimeter thick thin slices, pat with the back of the knife, sprinkle with salt and black pepper, apply evenly, wrap with flour, egg mixture, and breadcrumbs in sequence, and fry in an oil pan until cooked.

2Peel and cut potatoes and carrots into chunks.

3Heat oil in a pot until 50% hot, then add chopped potatoes and carrot slices and stir fry for 1-3 minutes.

4Add water to the pot, bring to a boil over high heat, add Anji fragrant curry chunks, and stir until the curry melts.

5Boil on low heat for 20 minutes, then turn on high heat to collect the juice.

6Put the cooked curry potatoes, pork chops, and rice on a plate.