You can use either corn starch or potato starch to thicken the sauce.

Potato starch, called Taibai starch in Taiwan, can be used for sizing, battering, and soup thickening. However, it will become thinner after cooling, reducing the taste of the dishes. It has a moderate thickness and brightness, but has good transparency. It is generally used to make dishes such as pot-wrapped pork.

Corn starch is also called corn starch. As you can tell from the name, it is made from corn and is slightly light yellow in color. It has strong hygroscopicity and can be used as a pickling material for meat; or it can be used to make fried dishes (professionally called paste), such as short crispy pork, chicken tenders, etc., which make the dishes crispy after frying; in addition, it is used in the baking of some Western food Some cornstarch will also be added to make the finished product softer.

Tips for thickening the sauce

1. When thickening the sauce, turn on the heat a little higher, so that the sauce can more easily adsorb on the ingredients and become brighter.

2. Do not pour a large amount of water starch at one time, otherwise it will coagulate. You can do it in 2 or 3 times.

3. After the water starch is put into the pot, stir it in one direction so that the seasoning can be completely integrated with the gravy and the taste will be smoother.