Why is the crispy skin of the crispy pork so easy to fall off after being steamed for a long time?

We all know that crispy pork is a popular delicacy. It has many ways to cook and rich flavors. It tastes fresh and delicious and is loved by people. Many people make crispy pork at home. When some people steam crispy pork, the crispy skin on the outside falls off. So what happens if the crispy skin of crispy pork falls off after being steamed for a long time? Let's take a closer look!

The crispy skin of the crispy pork has become mushy after being steamed for too long. What happened?

If the crispy pork is steamed for a long time, the crispy batter should be able to stick to it, but the crispy batter tastes soft and will not fall off. If the crispy pork is steamed for a long time and the crispy batter still falls off, the reason is that we did not stick the batter enough, and the resulting appearance and taste will not be delicious.

If the crispy pork is steamed for a long time, the crispy paste will fall off. The reason for this problem is that the crispy paste used when frying the crispy pork is made from flour. After the crispy pork is fried, the flour paste is wrapped tightly and will not fall off. However, after steaming, the water vapor heats the skin, and the flour is not sticky enough, causing the crispy paste to fall off.

Crispy pork is a very delicious meat cooking method. Pork is the most popular meat choice. Pork tenderloin, tenderloin and lean pork belly are all good choices. Flour or sweet potato starch are often used to make crispy paste. Sometimes eggs are added to increase the taste. However, although the crispy paste made with flour and eggs tastes good right out of the pot, once it is put into the steamer, the paste on the surface of the crispy meat will separate.

Why does the crispy skin of the crispy pork fall off easily?

First of all, let's analyze the reason why the crispy pork is not coated with batter stably. After frying, although we see a layer of batter on the crispy pork, if the batter is not hung stably, the batter of the crispy pork will fall off. This batter is related to the egg batter we dip and the skill of hanging it for frying. It does not mean that if we hang the batter on it, it will still adhere to the surface of the crispy pork when steaming. If the batter is too thin, the shell of the crispy pork will become soft and fall off after steaming for a while, and the effect will be greatly reduced. So it does not mean that we just hang the crispy pork in batter and fry it in the pan. The reason is that the attachment is not strong enough, there are some gaps in the middle and the stickiness is not enough, which will lead to failure when we make it.

1. The batter for the crispy pork is too thin

When dipping in batter, we need to make sure that the batter can basically hang on the crispy meat and not fall off. Therefore, we cannot say that the batter is too thin after we dip it in the batter, otherwise it will flow into the pot and cannot be fried. Therefore, the crispy meat fried in this way often has only a very thin shell, which makes it easy for the batter to fall off. So how should we make the batter dipped? Second sister thinks that first of all, when we marinate the crispy meat with scallion, ginger slices and cooking wine, after marinating the crispy meat to remove the fishy smell, we need to pour the water inside first. We cannot put it directly into the batter like it is full of cooking wine. It is easy to be too thin and cannot be dipped in the batter. And we also need certain skills when making batter, that is, we don’t put too much water, just put two eggs and some flour and starch to mix to make batter. If you feel it is a little too dry, then add a little water, but the water added should not be too much, so that the batter made can be more viscous, so it is easy to hang the batter.

2. No starch added to the batter

Another point is that we need to add a little starch into the batter when making it. Adding starch into it can ensure that the batter we make is relatively viscous, and after adding starch, the batter of the small crispy pork can be fully attached to it, so the shell of the fried small crispy pork will not fall off easily. Later, when we steam the small crispy pork, although the steaming time is relatively long, the skin can only become slightly softer but will not fall off, because the starch itself has the viscosity to adhere to it. Let's think about it. If we add some starch when cooking, the taste produced will not only make the ingredients of the cooking more flavorful, but also make the starch give the cooking a crystal clear taste. The same principle can be used on the small crispy pork, and the viscosity will be greater.

How to make crispy pork

Ingredients:

600g pork (front tip), 200g pure sweet potato starch, 1 scallion, 1 piece of ginger, some water, some thirteen spices, some salt, some cooking wine

Production process:

Step 1: Deep-fry the crispy pork

1. Cut the green onion into shredded green onion, ginger into shredded ginger, and cut the pork into thick slices, then cut into long strips or slices. Put the cut meat into a container, add salt, shredded green onion and ginger, cooking wine, and thirteen spices, mix well with your hands, cover with plastic wrap and marinate for 40 minutes.

2. Take a container, pour the sweet potato starch into it, then add appropriate amount of water, pour it in batches, do not pour it all at once, make it into starch paste, the starch paste should not be too thin, try to make it thick, so that it is easy to stick to the paste and it will be crispy when fried.

3. When the marinating time of the meat is up, take it out and pour starch paste into the meat in portions so that each piece of meat can be covered with starch paste and mix well.

4. Heat enough oil in a pan. When the oil is 50% hot, add the crispy meat coated with starch paste. Use chopsticks to put them into the pan one by one. Wait until the crispy meat is solidified and fixed, then turn it over with chopsticks.

5. When the crispy meat turns golden brown, remove it from the oil and drain it. When the oil temperature rises, put the crispy meat back into the pan and fry it again. Remove it from the pan, drain the oil and serve.

Step 2: Steam the crispy pork

Ingredients:

1 bowl of crispy meat, 3 aniseed, 5 slices of ginger

Production process:

1. Put the crispy meat into a large bowl, add star anise, ginger slices and a little water.

2. Put the large bowl into the steamer, add enough water to the pot, cover the pot, bring to a boil over high heat, then turn to medium-low heat and steam for 2 hours or longer.

3. The steamed crispy pork can be eaten directly or poured into sour soup to make sour soup crispy pork.

Tips for making crispy pork

1. Choose fresh pork tip or lean pork belly. Beef and mutton can also be fried into crispy meat. If you like, you can add an egg to the starch paste to make the fried crispy meat more crispy.

2. Choose to use pure sweet potato starch. After heating and cooking, it will be more sticky and not easy to fall off.

3. Steam the crispy pork for enough time so that it will be soft and tender when eaten.