Why can't the batter connect well with the meat when you cook the fried meat yourself?

There may be two reasons for the phenomenon you mentioned: 1 The ratio of starch to flour in the batter is inappropriate. Generally, too much starch is easy to paste, and it is even worse if only starch is used. When I stir-fry meat, I often use starch: flour = 1: 2, and add egg liquid at the same time. The batter is too thin to hang easily. The appropriate batter should be slightly thicker than the batter of pancake fruit.