What is the salt mixture that chinese restuarants use?

Anyone who's ever eaten the "crispy salted porkchops" or "fried crispy porkchops" or in general anything deep fried pork at a chinese restaurant has tasted the wonderful salt mixture that they season the pork with. Sometimes the porkchops are covered with the salt mixture with some onions/green onion.

What is in this mixture?? it's not just salt and pepper. Has anyone tried to recreate this? Cause i can honestly sprinkle it over anything i fry.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed