Techniques for battering fried pork cutlets As living conditions gradually improve, people are doing more and more research on food. Among them is the delicious fried pork cutlets. Many people always feel that the fried pork cutlets they make at home are not as good as the fried pork cutlets. It looks delicious on the outside, but maybe the batter is not done well. Next, let’s talk about the technique of battering the fried pork slices. 1. First, choose a piece of pure lean tenderloin, cut it into meat sections, put the meat into a small basin, add half a spoon of salt, half a spoon of soy sauce, a large spoon of cooking wine, an appropriate amount of cumin powder and five-spice powder, stir evenly, and marinate the meat. Make for 20 minutes. 2. Make the batter. It is best to mix flour and starch when frying the meat segments. Add more flour and a small amount of starch, then beat in an egg, add an appropriate amount of water, and stir into a paste. The paste should be moderate, and the meat will not be cooked if it is too thick. Very ripe, too thin and not good. 3. After 20 minutes, take out the meat, pour the batter into the meat, stir evenly with chopsticks, and add a little salt. 4. Pour sunflower oil into the pot. When the oil is hot, add the meat piece by piece. Fry until the surface is golden brown. Then take it out. Then turn on the high heat and add the meat again. Fry until the meat turns dark. Then turn off the heat and take it out. Sprinkle Serve with cooked sesame seeds. Tips for battering fried meat segments: battering is the most important thing when frying meat segments. In fact, battering mainly depends on the selection of starch. When frying meat segments, it is best to use a mixture of flour and starch. Put more flour and a small amount of starch, and then Add an egg and mix it into a paste. The paste should be moderate. If it is too thick, the meat will not be cooked well, and if it is too thin, it will not be good.