Add edible chemical loosening agents when making the paste, such as baking powder, baking soda, etc. When the crispy batter with added chemical loosening agent is fried, it will decompose carbon dioxide gas when heated, causing the batter hanging on the tenderloin to expand rapidly and give it a plump appearance.

Tip 2. Make the paste slightly thicker: When the paste is thicker, it will naturally hang on the tenderloin. Generally, for a thicker paste, 100 grams of flour needs to be added with about 80-120 grams of water.

Tip 3. Master the oil temperature: When the tenderloin is fried in the pan, the oil temperature cannot be too low. Because the oil temperature is too low, the paste on the surface of the tenderloin cannot be set immediately, and it will not float in the pan for a short time. , it will sink to the bottom of the pot and affect the shaping, resulting in an unfull appearance. When placing the tenderloin into the oil pan, it is best to keep it 60% hot, about 160 degrees.

As long as you master the above 3 skills, the sweet and sour pork loin can be hung thickly. But I don’t think it’s better to coat sweet and sour pork in a thick batter, because sweet and sour pork is not dry-fried. It can be served directly after frying, and there is a process of coating it with sauce.