Depends on what flavor you like. Like crunchy, it is best to serve sweet potato starch, like soft, with corn starch. Although sweet potato starch will not have a crisp skin, it will make the skin harder. After juicing, it will remain crisp and dry after being wrapped in sweet and sour juice. Although corn starch is crisp when fried, it is easy to penetrate and soft and waxy after being wrapped in sweet and sour juice.

Sweet and sour pork is a very appetizing, sweet and sour food and a famous dish with a long history. It started in the Qing Dynasty and belongs to the practice of Cantonese cuisine. The name sounds very similar to pineapple sweet and sour pork, but there is no pineapple in this dish, but it tastes very similar to pineapple sweet and sour pork, so we can use sweet and sour pork instead when we want to eat pineapple sweet and sour pork.

Let's share the specific production steps of sweet and sour pork:

First of all, we prepare the ingredients: 500g lean pork, a few onions, a few garlic, 20g dried starch, 30g tomato sauce, 20g sugar, 3-5g salt, 2g monosodium glutamate, cooking wine, 2 teaspoons soy sauce, pepper, aged vinegar and a green pepper. If you don't like it, you can leave it

In the first part, the pork is cut into longan-sized pieces, put into a bowl, and marinated with cooking wine after adding appropriate amount of salt, chicken essence, pepper and soy sauce.

Then make a sweet and sour juice in this gap: put the aged vinegar and sugar in a bowl according to the ratio of one to one, add 1g salt, two teaspoons of water and 2g starch, and stir well.

The second part, put the cured pork in starch and wrap it all in one layer. Take more oil from the pot, and the oil temperature is 50% to 60%. Deep-fry the pork wrapped in starch one by one in medium fire. The surface is crisp and yellow. Take it out for later use.

The third part, pour out the oil, leave a little base oil, turn on a small fire, add onion, garlic or pepper, stir fry, and when it is dry, take it out for use.

The fourth part, if there is no oil in the pot, pour a little more oil, add tomato sauce, stir fry over low heat, and pour half a bowl of water.

Fifth, at this time, we, we pour in the prepared sweet and sour juice, cook it until it is slightly sticky, pour in the fried pork as soon as possible, and stir it evenly.

Step 6, when the sweet and sour juice is almost mixed with pork, add the freshly fried green pepper and fry until cooked, and pour in some famous tourists before cooking.

Note: the ratio of water to starch should be well controlled, and it must not be too sticky, which will greatly affect the taste and the meat will stick together. Because the fried pork has certain starch and viscosity, it only needs a little starch when thickening. If you want to look better, you can use green and red peppers to enrich the color.