Sweet and sour pork ribs are coated with powder to form a shell on the surface of the meat to protect the pulp from being fried. At the same time, the raw flour has the function of tenderizing meat. After being mixed with the water in the sauce, the sauce will be very thick due to the gelatinization of starch, so that the sweet and sour pork ribs will be tender and delicious. However, soybean powder does not have the above two functions, and the taste will be much worse.

If there is no raw flour, a small amount of flour can be used instead, and the effect is slightly reduced.