When frying pork, do you use flour or starch for sizing? How to make it crisp and delicious? The old-fashioned pan-fried pork, whose real name is pan-fried pork, is one of the favorite dishes in Northeast China. Golden color on the surface, sweet and sour taste, crisp outside and tender inside have been warmly welcomed by many people. In the northeast, especially girls like to eat it, and some people regard it as a side dish. There are basically restaurants in the northeast, but some are authentic, while others are anticlimactic! So today we will talk about how the authentic old-fashioned braised pork is made!

There is no doubt that desizing is inevitable if you want to make braised pork. Many people usually don't care much about this aspect, and really make the fried old-fashioned braised pork taste hard and not delicious at all. In fact, the key depends on many people using the wrong desizing powder. So when frying old-fashioned braised pork, should wheat flour or cassava starch be used for desizing? I made a mistake in this step. No wonder it's not crisp.

The first step is to select the tenderloin with good quality, rinse it with warm water, and then cut it into blocks with a knife. There are no requirements for knife workers here. It doesn't matter if it is thicker. Then, pour a proper amount of starch into the bowl, soak it in water for one hour, and then pour out the cold water inside.

The rest of the second step is what we use for desizing. Actually, cassava starch is used here, not wheat flour. The root cause is that tapioca starch is thicker than wheat flour, and it is easier to stick to the surface of the meat, so that the fried tenderloin will not be burnt, and it will make the meat more crisp.

Step 3, pour the dry starch into the bowl, directly coat the surface of the cut small fresh meat with a layer of dry starch, and then coat the prepared water starch, so that the fried old-fashioned braised pork will be more brittle, because if there is no dry starch to digest and absorb the water on the surface of the small fresh meat, there will be water inside, which will not only lead to desquamation, but also make the fried old-fashioned braised pork not brittle. This method must be remembered, which largely depends on the quality of braised pork.

Step 4, pour an appropriate amount of cooking oil into the pot and heat it, and put the minced meat with excellent pulp into the pot. Remember that you don't have to rush for success at this time. You must put one piece until a small piece of meat in front floats and is basically set, then put the second piece, fry it, take it out, and put it in the pot after the cooking oil is heated. The fried old-fashioned pot meat is not only crisp, but also golden in color, so