When making Guobao Pork, if you want to achieve the effect of crispy on the outside and tender on the inside, you have to pay attention to the batter, frying and stir-frying. All these three key steps must be done. Okay, in this way you can make crispy and delicious pot pork.

1. How to make the batter for pot-wrapped pork so that it is crispy on the outside and tender on the inside

Be sure to control the thickness of the batter when frying pot-wrapped pork. A batter that is too thin will easily fry the meat. Old, the meat tastes tough and woody. But this paste should not be too thick, because if it is too thick, it will taste full of starch.

To make the thickness of the paste just right, the most important thing is to master the concentration of the paste when mixing it. Taking 7 taels of meat as an example, you need to use 1 egg, 4 and a half teaspoons of starch and a teaspoon of water. In this way, the concentration of the prepared paste is just right, and it is easy to achieve a moderate thickness when making the paste, and finally fry it. The Guobao Pork tastes the best.

One key thing to master when battering is to dip the meat in a thin layer of dry starch before battering. This will make the batter more even and less likely to come off.

Adding eggs to the batter will soften the batter so that the fried batter will taste softer. Therefore, if you want to pursue a crispy texture, do not add eggs and add an appropriate amount of water. Just adjust the water content of the eggs into a paste.

2. How to fry Guobao Pork so that it is crispy on the outside and tender on the inside

With a good batter, can you definitely make Guobao Pork crispy on the outside and tender on the inside? In fact, it is fried Mastering the skills in the process is also very important. You must master the oil temperature and re-frying skills when the meat is put into the pot.

The best oil temperature for frying Guobao Pork for the first time is 50% hot. Fry over medium heat until the meat changes color and take it out immediately. After removing all the meat from the oil pan, turn on high heat and wait until the oil temperature reaches 80%, then return to the pan. Fry until the surface of the meat is golden brown and it feels very crispy. Remove and drain the oil.

The reason for frying over medium heat for the first time is so that the meat can be fully cooked but the paste will not be over-fried. The reason why high heat is used when frying for the second time is because this time it is mainly to fry the batter on the outside, so that the batter can quickly reach a crispier effect without the meat becoming old.

3. How to stir-fry pot pork so that it is crispy on the outside and tender on the inside

Can you make fried pot pork crispy on the outside and tender on the inside if you follow the above two steps? There are also skills in the process, otherwise it is very likely that all the efforts made in the previous two steps will be wasted.

First of all, the fried meat should not be left for too long. It should be fried in the pan as quickly as possible to prevent the paste from softening.

Secondly, be sure to add the sauce first and then the meat. Stir-fry the sauce until it becomes slightly sticky before adding the fried meat. Stir-fry evenly and serve immediately. Keep the meat in the pot as short as possible. The time it takes to heat the pot inside will ensure that the pot meat is crispy on the outside and tender on the inside. If you add the meat first and then the sauce, the paste will have absorbed water and become soft by the time the sauce is cooked.