Why can't the sweet and sour pork be coated with paste? How to make the sweet and sour pork paste

Sweet and sour pork is very delicious when we eat it in restaurants. It is suitable for all ages. It is sour and sweet, crispy on the outside and tender on the inside. Due to the limited amount on the table, some friends like to try to make it at home. However, this dish looks simple but is actually very difficult to make. Small problems often occur. For example, the sweet and sour pork is not sticky, and why is the sweet and sour pork fried twice? Do you want to know?

Contents of this article

1. Why is the pot-fried pork not sticky?

2. How to make the pork in pot

3. Why is the sweet and sour pork fried twice?

Why can't the pot-baked pork be covered with paste?

The key is starch. Potato starch is used in Northeast China, while corn starch or sweet potato starch is commonly used in other regions. If you are in other regions, it is recommended to use cornstarch (actually potato starch, but the concentration is still not as strong as that in Northeast China). The starch paste should be dry enough to flow when shaking the bowl, but it feels a bit hard when you press it with your hands. Flour and starch are 1:1, add water and stir until the dryness is about the same as the yogurt bought in the supermarket (don't make it too thin, it should be thicker).

How to make the pot-wrapped pork paste

The batter for making sweet and sour pork should not be too thin, otherwise the meat will be too hard and tough; nor should it be too thick, otherwise it will be all starch. When I made it today, I calculated the proportion of the batter: one egg, 4.5 teaspoons of starch, and one teaspoon of water. This amount is just enough for 7 parts of meat. The batter will be moderately thick and taste the best. Another key step is to apply a thin layer of starch before coating, so that the coating effect is better and more even.

Why is the pot-fried pork fried twice?

It is necessary to put the meat back into the pot twice, but the purpose of each time is different.

The first time you put it into the pan and fry it, this step is called "battering" in cooking.

That is to say, cut the pork tenderloin into large pieces of 7 cm long, 5 cm wide and 0.2 cm thick, mix with refined salt and cooking wine to season, mix with water starch and a little salad oil to make a thick paste, and use soy sauce, sugar, vinegar, MSG, fresh soup, water starch, etc. to make a sauce. This step is called "paste"!

The second approach is usually:

Leave some oil in the pan, add shredded ginger, shredded green onion, etc., fry them for a while, do not fry them for a long time, stir evenly, remove from the pan, serve on a plate, and sprinkle with coriander.