What starch is used for the pot-wrapped pork? Tips for the pot-wrapped pork

Sweet and sour pork is a popular delicacy. There are many ways to cook it. It tastes crispy and delicious, and has a great texture and taste. It is very popular among people. Many people like to eat sweet and sour pork. Sweet and sour pork usually needs to be coated with batter. So how to coat sweet and sour pork with batter? Let's take a closer look!

Key points for making pot-wrapped pork paste

If you want to coat the sweet and sour pork with batter and make it fluffy and delicious after frying, there are three key points you need to know. The first is to use potato starch to coat the batter, the second is to add a small amount of cooked oil to the potato starch after it has been soaked in water, and the third is to fry it twice and control the oil temperature.

1. Be sure to choose potato starch, because potato starch has high viscosity. After adding water, it will foam. The better the foaming effect, the crispier and more fragrant the fried pork will be.

2. Usually many people like to add egg white to starch. In fact, adding cooked oil is the best effect. Don’t add too much, just half a spoonful is enough.

3. The water starch for batter is not as simple as adding water to starch and mixing well. Because the moisture in the meat may dilute the starch paste, it is better to make the starch paste a little thicker. After the starch paste is made, some dry starch needs to be added to absorb excess moisture.

Summarize:

There are many details to pay attention to when coating the pork in pot. First, potato starch should be selected. The prepared starch paste should be thicker than usual. It is recommended to add a small half spoon of cooked oil to the starch paste before coating. In this way, the skin of the fried pork will be more crispy. After coating, the heat is very important. Generally, it is fried twice, one time with 5-6 minutes of hot oil, frying on low heat until cooked, and the second time with 8 minutes of hot oil. Fry quickly on high heat until crispy, and the skin will be fluffy and crispy. This frying process needs to be slowly explored and mastered to reach the level of perfection.

What should I pay attention to when making pot-wrapped pork?

1. Soak the meat slices in water for processing

When making sweet and sour pork, many friends have questions: why is the sweet and sour pork fried by others golden yellow, but the one they make has many black spots and is very dark in color?

The reason is simple: improper handling of ingredients. As we all know, meat contains blood and water. If the blood and water in the meat are not handled cleanly, the blood and water inside the meat will seep out during the process of mixing the meat and starch, and there will be many black spots on the fried meat, so properly handle the blood and water.

We put the cut meat into a container, add an appropriate amount of water, put it in the refrigerator for 4 hours, take it out and rinse it with water, and after rinsing, add a little salt to the meat to marinate, which can reduce the retention of blood and water.

2. Paste

There is a science to coating the pork with paste. When making the pork with paste, many people first mix the starch paste and then put it into the marinated meat to mix well. There is nothing wrong with this method, but if you don't master it well, it is easy to go wrong, that is, frying the meat with a thick paste in some places and no paste in some places.

So how can we effectively avoid facial blemishes? There is a simple way, let’s look down.

We prepare some potato starch in a bowl, add water to cover the starch, and let the starch soak overnight. The next day, take the soaked potato starch and evenly wrap it on the meat slices, mix well, and pour in a little soybean oil to mix well. This way, the paste will be more even and there will be no spots.

3. Frying

Frying for the first time: When the oil temperature is 40% to 50%, turn to low heat and add the meat slices one by one. Heat over medium heat until the meat slices are shaped, then remove from the oil.

Second frying: After the oil temperature rises to 60% hot, put in the fried meat slices, remove the pan from the heat, fry until the skin is crispy and cooked, then take it out.

The third quick frying: When the oil temperature reaches 70%, fry quickly over high heat for a few seconds and remove from the pan immediately.

How to make pot-wrapped pork at home

There are three key steps in making sweet and sour pork: coating with batter, frying and making sauce. The most important step is coating with batter, so that the pork is not peeled and crispy.

The complete approach and steps are as follows:

Step 1: Cut the meat

Choose lean meat and cut it into strips, neither too thin nor too thick, about half a centimeter thick is good. If it is too thin, it will be easily dehydrated when fried and become stiff; if it is too thick, the meat will have too much water and will easily become mushy or become soft and not crispy. After cutting, marinate it with salt and pepper for 10 minutes.

Step 2: Paste

First, mix potato starch with water, let it sit for 10 minutes, pour out the clean water on top, make it into a paste, pour it into the meat and mix well.

Step 3: Frying

Heat the oil to 50% hot, and add the meat pieces one by one. Fry until they are hard, then drain the oil. Then heat the oil to 70% hot, add the meat pieces, and fry until golden brown, then drain the oil.

Step 4: Make the sauce

Add sugar and vinegar in a 1:1 ratio into a seasoning bowl, then add appropriate amount of soy sauce and salt to make a sauce. Then stir-fry shredded ginger, chili and green onion in a wok, pour in the sauce, bring to a boil, pour in the sweet and sour pork, stir-fry until the sauce is absorbed, turn off the heat, remove from the wok, and serve on a plate.