There are many kinds of starch commonly used to thicken soup. The easiest ones to use are water chestnut powder and sweet potato powder; the least thickening one is corn starch.

First of all, the dosage must be appropriate. Generally, when making soup, make it thinner. For a large bowl (about 500 ml) of soup, 5 grams of powder (about half a spoon of porcelain spoon) is enough. The sweet and sour spareribs should be thicker. For the middle plate of spareribs, use about 20 grams of starch.

Secondly, the usage must be correct. Mix the dry starch with a small amount of water. When the soup is about to boil, add the water starch all at once. Stir the soup gently. When the soup boils again, turn off the heat.

The thickening of sweet and sour pork ribs is slightly different from the soup. When the ribs are about to be cooked, use low heat. Pour in the prepared water starch all at once and stir-fry continuously. Firstly, the starch can be evenly coated on the ribs, and secondly, it can prevent sticking to the pan and burning.

It should be noted that after mixing the water starch, as long as it is left for a while, the starch will precipitate and become very hard, so the starch must be stirred again before adding it to the pot, otherwise only water will be poured into the pot. , the starch is all in the bowl.