To make sweet and sour pork crispy and tender and not easy to soften, the batter mixing is very critical. Although the batter made only with water-ground starch is also very crispy, but a little longer will become sticky, which is soft, the solution is to add an equal amount of sweet potato starch in the water-ground starch.

First, mix the water-ground starch and sweet potato starch at a ratio of 1:1, and then add 2 to 3 grams of baking powder (1 pound of mixed starch can only add up to 5 grams of baking powder), mixing and then add a small bowl of water into the batter, the consistency of the batter with chopsticks when lifted, can be pulled into a straight line as a standard. Then add a few drops of cooking oil, pour in the marinated tenderloin and scrub it well, so that the batter coats the surface of the tenderloin evenly and it can be deep-fried in the frying pan.

The reason why we mix an equal amount of sweet potato starch into the water-ground starch is because it is a coarser starch that stays crispy longer when coated in the food. If you only use sweet potato starch is also not possible, because the sweet potato starch to mix out the paste, after frying the hardness is higher, can not be bitten also ah.

After practice, it is better to mix the water milling starch and sweet potato starch at a ratio of 1:1, so that the shells of the fried pork slices can remain crisp for a longer period of time, and it is not easy to go back to the softness of the softness and hardness is also moderate.

Baking powder is also an essential ingredient in the batter, which produces many tiny bubbles during the frying process, so that the fried shell is not only crispy, but also has a crispy effect. Finally, it makes sense to add a few drops of cooking oil to the batter, which mainly acts as a lubricant and makes it less likely for the slices of tenderloin to stick when they come off the pan.

With the right batter, it is important to use the technique of re-frying, which can only be done twice to make the shell more crispy. The operation of double frying is this way, the pot of oil to three or four hot, into the battered tenderloin, low heat frying to eight minutes cooked, the surface of the pan, and then raise the oil temperature to seventy percent hot, under the tenderloin of high-fire deep-frying for 1 minute, the surface of the pan can be golden brown.

Because of the tenderloin is easy to fry old, so the oil temperature and time must be mastered. Generally speaking, when the oil temperature is 30% hot, you can put in the tenderloin, kitchen novice can not accurately distinguish the temperature of the oil can also be put in a piece of meat into the frying pan, if the meat can immediately float up around the small bubbles that indicate that the oil temperature is just right.

Because the tenderloin will be fried twice, the first frying time does not need to be too long, the surface of the batter turned slightly golden brown can be removed. When deep-frying again, raise the oil temperature to 70% and deep-fry the tenderloin for 1 minute, then remove from the pan when golden brown.