Pea starch belongs to better starch. When frying crispy meat, pea starch is better. First, it is soft and hard, and its taste is very crisp, but it is not as crisp as corn starch. Moreover, when pea starch is used as crisp broth or stew, the starch epidermis can not fall off. The cold powder and peel we eat in the snack bar are mostly made of pea starch.