Why is the pot-baked pork not evenly coated? What should I do if the pot-baked pork is not evenly coated?

We all know that sweet and sour pork is a common delicacy in life. It tastes fragrant and crispy, and tastes super good, and is deeply loved by people. Many people will make sweet and sour pork at home. When making sweet and sour pork, they often encounter the problem of uneven battering. So what is the reason for the uneven battering of sweet and sour pork? Let's take a closer look!

The reasons and solutions for uneven battering of pot-baked pork

This problem is actually one of the most common problems that everyone encounters. The main phenomenon is that the meat slices are not evenly coated with batter, the appearance of the sweet and sour pork after frying is weird, the taste is not crispy, and it is not very flavorful, resulting in a very poor experience.

In fact, this problem is very simple to solve. You only need to do two things: first, the flour and water must be fully mixed to ensure that there are no dough particles; second, add a small spoonful of cooked oil or vegetable oil after mixing, and mix again. The main purpose of adding oil is to make the batter more smooth and delicate as a whole, so as to ensure that the batter is more even and complete in size. In addition, since the batter contains cooked oil, the cooked oil will naturally separate during the frying process, which can increase the number of small pores in the batter of the pot-baked pork, thereby making the pot-baked pork more crispy. Of course, some people here recommend using egg white to mix it, but I personally think that egg white will easily change color and turn black after repeated frying, and it may easily produce a bitter taste, so it is not recommended for novices to practice.

How to make pot-wrapped pork with 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.

How to make pot-wrapped pork

1. The most common meat to choose is pork tenderloin. The more particular one should use the bottom meat of the buttocks. The lean meat here has a high fat content and is not hard after frying, making it the best choice.

2. Mix corn starch and potato starch in a 1:1 ratio and use cold water to make it a so-called "non-Newtonian fluid", that is, a state that can flow but cannot precipitate water. Then add 2-3 spoons of soybean oil to make a paste.

3. When frying the meat slices, use a wide oil and a deep pan to ensure that the meat slices do not stick to the bottom. Generally, the best pot-fried pork should be fried three times.

4. To make the sauce, mix half a bowl of white sugar, half a bowl of white vinegar, 1 teaspoon of vinegar essence, and 1 spoon of light soy sauce.

5. Use high heat to cook the sauce, pour the prepared sweet and sour sauce, add the fried meat slices, sprinkle the shredded green onion, ginger, carrot, and coriander into the pot, stir quickly and serve immediately.