Look at this gorgeous golden fried pork! Today, Xiao Li is revealing the ultimate restaurant secret to getting the crispiest, juiciest pork strips that never go soggy. With my special moisture-locking batter and double-fry method, you'll get an airy crunch every single time!
Ingredients List:
- 1 lb Pork collar
- Sichuan peppercorns & fennel seeds
- Minced ginger & scallions
- 1 tbsp Chinese cooking wine, salt
- 2 egg yolks
- 1 small bowl flour, 1 small bowl sweet potato starch
- Baking powder, water, cooking oil
Xiao Li's Top Tips:
- Use a mix of sweet potato starch, flour, and baking powder for a fluffy, airy crust.
- Always add a spoonful of oil to the batter to lock in moisture and prevent the coating from falling off.
- The high-heat 30-second double fry forces out excess oil and guarantees the ultimate crunch!
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Thank You! Enjoy the video!
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