Pork Tenderloin.

To make authentic pot roast, use a fresh, large piece of pork hindquarter tip without any fat and with a soft, fluffy texture, or use pork tenderloin. Pot roast uses starch, either potato starch or corn starch. Potato starch is recommended because it is more viscous and will stick better to the tenderloin. Cornstarch fried pot roast tends to soften after pouring the sauce, so it is not recommended.

You should use 9-degree white vinegar to make pot roast, which will produce a gourmet meal with better taste and color. If you don't have 9 degree white vinegar, you can also use 7 degree white vinegar instead.

Tips for making crispy pot roast

The batter for frying pot roast must have a good idea of the thickness of the hanging batter, and too thin a batter is easy to fry the meat old, and the meat tastes hard and chaffy. But the paste can not be too thick, because the paste is too thick to eat all the starch. To get the thickness of the hanging paste just right, the most critical thing is to master the consistency of the paste when mixing the paste.

To 7 two meat, for example, you need to use 1 egg, 4 ? teaspoons of starch and a teaspoon of water, so that the paste is made just right, hanging paste is easy to do the right thickness, and the final frying of the pot of meat taste the best.