Ordinary people don’t have the ingredients to practice with, but for those who can get the ingredients to practice, it’s naturally not difficult to learn how to cook!

Just like later generations, who doesn't know how to cook a few dishes? Online cooking videos almost want to teach you how to use all the seasonings by the gram, but how many people can actually learn it!

Ye Zhiqiu took a piece of the sweet and sour pork that Wang Lei had cooked, tasted it, smiled and gave a thumbs up, praising: "Master's sweet and sour pork, this little flavor is really amazing!"

Wang Lei has long known that this young disciple is good at flattering people. He is not like the older disciple Huang Dahe, who just smiles foolishly all day long.

He smiled and said, "Do you understand the key points of this dish? Let me explain it to you so I can see how well you grasp it."

Ye Zhiqiu said with a smile, "I summarized the key points when I watched my master make it. The thickness of the meat slices should be uniform because they need to be fried twice, so they can't be too thin. They need to be soaked in blood water to remove the fishy smell.

Secondly, the starch paste needs to be well-controlled to ensure even coating. Finally, the ratio of sweet and sour sauce needs to be kept in mind, and the meat needs to be fried quickly when coating with the sauce, otherwise the meat will become soft.

Master, is my summary correct? Are there any other things I should pay attention to?

Wang Lei nodded with satisfaction and said, "That's a good summary. You have to remember that the potato starch paste must be soaked thoroughly in advance. Didn't you see that I soaked it from the beginning?

Remember the oil temperature I told you about. If it's too low, it will become mushy, and if it's too high, it will easily burn. So you should fry in small amounts multiple times for the initial frying, and then fry at high temperature to quickly set the shape!

Remember these key points and you won’t go wrong with this dish. Now take the remaining half of the meat and cook it for me.”

"Okay, Master, I'll remember this. I'll start right away."