What should I do if the pot-baked pork can't be coated with batter?

We all know that sweet and sour pork is a common delicacy. It tastes good, fragrant and crispy, and has a very good taste. It is deeply loved by people. Many people like to eat sweet and sour pork. When many people make sweet and sour pork, they will find that the batter cannot be applied. This is a very common problem. So why can't the sweet and sour pork be applied with batter? Let's take a closer look!

Reasons and solutions for the failure of the pot-baked pork to stick to the paste

There may be two main reasons for this problem. First, the viscosity of the starch used is too poor, resulting in the batter not being sticky and therefore unable to be coated. Second, too much water is added to the batter and the excess water is not poured out, resulting in poor viscosity and unable to be coated or the batter is too thin.

If the starch used in the former has poor viscosity, we recommend that you only choose "potato starch". Although potato starch is not the most viscous, it is indeed very viscous. Moreover, potato starch is transparent after being cooked, which can ensure that the finished product of the pot-baked pork with batter still has an attractive meat color. Based on the above two points, we recommend using the preferred potato starch to solve the problem.

If it is the latter problem of adding too much water, there are two ways to solve it: one is to continue to add appropriate amount of potato starch and mix well to increase the viscosity of the batter; the other is to let the batter stand for about 10 minutes. Since the density of starch is greater than that of water, the excess water will naturally remain on the surface and can be poured out. The remaining batter will naturally have a higher viscosity.

Key points for making pot-wrapped pork with batter

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 that need to be paid attention to when coating the sweet and sour pork with batter. First of all, you need to choose potato starch. The prepared starch paste should be thicker than usual. It is recommended to add half a spoonful of cooked oil to the starch paste before coating it with batter. This way, the skin of the fried sweet and sour pork will be more crispy.

How to make pot-wrapped pork batter

The ingredients for making the batter only need starch, cooking oil, and water. Corn starch is the best choice for starch, which is crispy and non-sticky after frying. Potato starch (smooth and suitable for thickening) and sweet potato starch (tough and suitable for making sweet potato flour or fried meat) can also be used. Put a large amount of starch in a bowl, add a small amount of cooking oil, and add an appropriate amount of clean water to make a sticky batter. Starch is not easy to mix with water. After standing for five minutes, slowly mix it until it becomes sticky. The viscosity should be suitable for being able to grab a lump with your hand and flow through your fingers.