Why is it that fried chicken is common, but you rarely hear of fried pork?

First, fried chicken, the meat is fluffy, and broilers raised in feedlots today are fast-growing. Two or three months to mature. The meat on the body are not tough at all. Good cut or do, cooked also fast. With eggs seasoned with some flour or coated with breadcrumbs, deep frying a chicken, the general practice is dry powder fried, or coated with batter fried, which is the more common two methods. The chicken parts used are usually chicken thighs or chicken breasts. Then, the fishy flavor of chicken is not as big as pork, so fried chicken is more likely to become a finished product - generally speaking, the growth period of a chicken is between 3-4 months, and it is better to raise, the survival rate is relatively high, and the cost of breeding is also low. It's only six or seven dollars to fry a chicken rack or leg, how much is a pork leg? Now raw meat are around thirty, you spend eight hundred dollars to fry a pig leg resistance home!

Price, chicken is much lower than pork, the same price for the same portion, the cost of chicken is much lower, if the finished product is expensive, such as this stall snacks can reach a good sales then is also quite difficult. The price factor in recent years, pigs raise fewer people, like chickens and ducks ah these small poultry cycle is short, the capital back faster to raise more people, so the supply exceeds demand prices will be cheaper, made of food prices will be more advantageous than pork, Sichuan recently meat prices are in 26 or so taste, the chicken fried out of the pig than the tender and crispy, to be a lot better, more popular.

The pig is easy to firewood, and suitable for deep-fried parts are relatively small, usually fried pork chops, fried pork loin, pork chop. Chicken is different, the whole fried are delicious. It is too much moisture in the pork, the paste is not completely hanging onto the meat strips. Because the meat contains water, which will lead to the dilution of the paste, resulting in meat strips outside just wrapped in a thin layer of paste, when frying the meat in the water can not quickly evaporate, the outside of the paste they take 2 eggs in the pot and beat, add a little salt, ginger, thirteen spices, soy sauce, into the cut strips of the thighs of the meat and mix well. When you add flour, be sure to add cornstarch and flour, the ratio is 3:1. again mix well, you can fry in the pan. The most important step is to be sure.