Note 1: It must be potato starch, because potato starch has high viscosity and good foamability (the better the foamability, the stronger the crispness).
Note 2: It must be water-based starch, not starch paste, which is more viscous than starch paste. The production method is to make starch paste first, and then the same as the first sentence. Because there is water in the meat, it will be slightly thinner after it is cooked, and some dry starch will be added to absorb excess water.
Note 3: It must be fried vegetable oil or heated oil, because it is a mixture of cooked oil and starch, which is much stronger than raw oil.
Note 4: control the heat when frying. Slow down twice. When the cooked starch bubbles outside, the bubbles are obviously bigger, and then the starch is fried in hot oil until it turns yellow. The way to distinguish warm oil is that chopsticks have small bubbles at the tip of the pot, indicating that warm oil can be cooked. The way to distinguish hot oil is that the oil starts to emit a little smoke, and then carefully observe that the oil level seems to be flowing, indicating that it is hot oil.
Note 5: both frying should be at a constant temperature. The method of frying is to turn to low heat after reaching the oil temperature. The first time is a little longer and the second time is a little shorter.
Note 6: the cooking time should be short, as long as it bubbles. After a long time, the syrup will decrease, the color will deepen, and the appearance will be affected.
Also, it depends on the method. Pure, of course. As mentioned above, egg white is not allowed.
As long as you follow the above instructions, your food is professional. If you still can't take it out as I said, please contact me again.
Also, don't forget to give me a good evaluation of this completely self-created professional chef.