How to Make Crispy Pork in Batter Taste Better? The Steps Are Key! Li Xian Really Loves It
Guo Bao Rou is undoubtedly one of the outstanding representatives of Northeast cuisine! It boasts a crispy outer layer, tender meat, and a deliciously tangy, sweet, and oily flavor that's beloved by netizens across the north and south! However, many friends who make it at home often struggle with either a lack of crispiness, meat slices easily falling off the batter, or an overly greasy mouthfeel. So, how can we make it truly delicious? The key is simply the correct order!
Four steps to master the famous dish, Guo Bao Rou! Sour, sweet and crispy, super delicious, everyone is learning it online!
Image material sourced from the internet
Batter preparation tips ~ The universal method for coating meat for deep-frying, also applicable to your favorite hot pot crispy meat!
Mix flour with a generous amount of potato starch, adjust with water to create a batter and allow it to sit and layer, then discard the remaining settled water – this prevents meat slices from falling off! The key is that it absorbs less oil!This batter is suitable for most deep-fried meat dishes, such as Sichuan's crispy meat. Simply add black pepper, eggs, and flower dews to the batter and fry with three-layer meat.
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