Pot roast is delicious, but it's hard to say it's hard to make and easy to say it's easy. The key to success lies in the three steps of mixing the batter, deep-frying and stir-frying the sauce. Here's a little bit about each of them.?

1. Batter:

Making pot meat paste can not be too thin, or the texture is too hard meat will be old; not too thick, or a mouthful of starch. Today I made a special calculation of the proportion of my paste, an egg, 4.5 teaspoons of starch, a teaspoon of water stirred, this amount is just 7 amount of meat, fried out of the paste will be thin and thick, the best taste. There is also a key link is to wrap the batter before a thin layer of starch, so that hanging paste effect better and more uniform.

2. Frying:

The pot roast should be oiled twice. The first time is medium heat in the oil temperature 5 into the heat of the time one by one into the meat deep-fried to the tenderloin cooked through; the second time is a large fire oil temperature 8 into the heat of the tenderloin again back to the pot to fry until golden crispy. Why do we need to pass the oil twice, the first time is medium heat will be cooked meat, if it is a large fire frying will appear meat is not cooked, but the paste has been fried. The second frying is on high heat to make the batter more crispy. How to differentiate the temperature of the oil to a few percent of the heat it, I said before, now again. Take a slightly damp bamboo or wooden chopsticks tip into the oil, wait until the chopsticks around the appearance of small bubbles, this time the oil temperature is 5 to 6 into the heat, wait until the chopsticks around the emergence of large and dense and there is a crackling sound, this time the oil temperature reaches 7 to 8 into the heat.

3. Stir fry juice:

This to say a little bit is that some people like to put the meat first and then add the seasoning juice, while I am used to put the juice first after the meat. We eat in the restaurant pot meat is crispy meat hanging above a layer of slightly sticky sweet and sour sauce, want to achieve this effect, you need to first put the sauce will be the sauce stir-fried to the slightly sticky when then put into the fried meat, so that to achieve the crispy meat hanging above the sticky sweet and sour sauce. If you put the sauce after the sauce, the meat will be soft as soon as the sauce is cooked.