1, adjust the batter
The batter for pot roast should not be too thin, otherwise the flavor will be too hard and the meat will get old; it should not be too thick, otherwise all you will eat is starch. Today, when we make pot roast, we start by mixing the batter, and here's the ratio put into perspective, one egg, 4.5 teaspoons of starch and one teaspoon of water.
This amount is only for 7 taels of meat, and the batter for deep-frying is moderate. It has the best flavor. Another key component is to coat the batter with a thin layer of cornstarch before wrapping so that the batter is better and more even.
2, fry in the pot:
Pot wrapped meat needs to be passed in the frying pan 2 times. The first time is when the oil temperature is 50 percent of the fire, the meat pieces one by one into the pot, until the inside of the tenderloin fried through, fish out. Then fry for the 2nd time, the second time when the oil is 80% hot, and then fry the tenderloin until golden brown and crispy. Why do we need to fry it twice, the first time is to low-temperature oil gradually to the tenderloin fried, if the oil temperature is too high at the beginning of the pot to fry, the outside of the batter is cooked, the inside of the meat is not yet cooked. And the second frying is to make the outside batter more crispy. How to distinguish the oil temperature? As I said before, take a bamboo chopsticks or wooden chopsticks and insert them vertically into the frying pan, wait until there are small air bubbles around the chopsticks, at this point the oil temperature is basically 50 percent hot, while if there is a very loud frying sound around the chopsticks after they are inserted into the frying pan, at this point the oil temperature is about 80 percent hot.
3, fried sugar sauce
First repeat once, some people like to put the meat into the pot first, and then add the sauce, I'm used to put the meat first, and then put the meat. The pot roast we eat in restaurants is crunchy meat topped with a slightly sweetened sweet and sour sauce. In order to achieve this, we need to fry the sugar color first, the pan first add the rock sugar and fry to melt. Add the fried meat so that the crunchy meat is covered with the sticky sweet and sour sauce. If you put the fried meat into the pan first and then stir fry the sweet and sour sauce, it won't have the crunchy texture, and you won't have the flavor of the pot roast at all.
Why isn't your pot roast crispy?
The paste of the pot roast must master the thickness of the paste. Too thin paste meat is hard. But this batter can't be too thick, because batters that are too thick are starchy. In order to get the thickness of the batter just right, the most important thing is to master the consistency of the hanging batter. Still using 7 taels of tenderloin as an example, you will need to use 1 egg, 4 teaspoons of cornstarch, and 1 teaspoon of water so that the batter is just the right consistency and it is easy to create the thickness of the batter as it hangs. This pot roast also comes out with the best flavor.
The key to mastering hanging the paste is to apply a thin layer of dry starch to the meat before wrapping. This will make the hanging batter more even and less likely to be removed. Adding eggs to the batter is to make the fried pot roast easier to eat, so if you're looking for a refreshing flavor, you can also leave the eggs out and use a moderate amount of water with cornstarch to make a great batter as well. In fact, it is also very important to master your skills during the deep-frying process. When the meat is fried in the pan, make sure to master the skill of oil and mild frying.
Although this is an authentic northeastern dish, nowadays pot-breaded pork has become a home dish in many local restaurants across the river and many people, both adults and children, love it. Therefore, it is still necessary to learn how to make this dish.