Many people say their fried pork isn't crispy enough. To achieve a crispy texture, firstly, use cornstarch; secondly, add baking soda; and thirdly, increase the heat when frying until almost done. Of course, if you're making sour soup fried pork and want a tender, chewy texture, use sweet potato starch and baking powder instead of baking soda. So, whether to use cornstarch or sweet potato starch, and whether to add baking powder or baking soda, depends on the texture you want. Got it?
Materials
Steps for making crispy pork that can be used in salt and pepper/sour soup
Clean 1000g of pork tenderloin.
Cut into strips about the thickness of your little finger.
Cut the pork along the grain.
Soak the sliced meat in cold water for a few minutes, then rinse it several times to help remove the bloody smell.
After draining the water, add 40g of cooking wine, 15g of salt, 2g of white pepper powder, and 5g of Sichuan peppercorn powder. Mix well and marinate for half an hour.
Crack 8 eggs into the starch (cornstarch gives a crispy texture and is suitable for eating plain with salt and pepper barbecue seasoning; sweet potato starch gives a meaty and chewy texture and is suitable for making sour soup crispy pork. Choose the starch according to your needs), add 5 grams of baking soda/baking powder (baking soda is responsible for crispiness, and baking powder is responsible for softness, so you also need to decide which powder to add based on the texture you want).
Stir until a thick starch paste is formed.
Marinated pork tenderloin strips are added to the starch paste.
Mix well
Heat the oil to 160 degrees Celsius, then add the meat strips one by one and fry over medium heat.
They all floated up, and were stirred and turned over with a sieve.
After frying for three to five minutes, turn the heat to high and fry until crispy. Remove and drain the oil.
Fry them all
Heat the pan to high heat, then fry the whole batch again until crispy and golden brown.
If you want to make sour soup with crispy pork, please refer to this recipe: https://www.xiachufang.com/recipe/107459645/
You can eat it directly. You can also dip it in salt and pepper or barbecue seasoning.
Crispy on the outside and tender on the inside, fragrant
