Pot Buns with Tomato Sauce

"Every family has a few of their own specialty dishes in their repertoire, and Pot Buns were such a presence in my house. When I was a kid, my mom would make a pot roast for guests and it would always be a hit. The sweet and sour flavor always made people want to eat more. It's such a seemingly complicated dish that's actually quite simple when you get the hang of it, and believe me, you'll be able to make it delicious too."

Ingredients

Main Ingredients

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Lin loin 1 catty

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Pork Stuffing 6 taels

Supplementary Ingredients

Knorr Tomato Sauce (10 grams)

2 teaspoons

Starch

Appropriate amount

Sugar

1 tablespoon

White vinegar

A little

Shredded green onion

5 grams

Shredded ginger

5 grams

Minced garlic

10 grams

Coriander

15 grams

Egg white

Moderate amount

Oil

500ml

How to Make Pork in Pot

1.

All Ingredients

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2.

Wash the loin meat, cut it into slices of 3-5mm thickness, add salt and cooking wine and marinate it for 15 minutes.

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3.

Wash green onion, ginger and carrot and cut into julienne strips, clean cilantro and cut into inch pieces

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4.

Baste the meat with egg white and cornstarch. The batter should cover the meat, and it is best to use potato starch

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5.

Put the oil in the pan and heat it to 60%, put the meat into the deep frying one by one, and when the meat floats and is basically fixed, then drain the oil and spare

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6.

Elevate the temperature of the oil to 80%, and put the meat back into the frying pan.

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7.

Put a little oil in the pan and heat it up, stir fry the onion, ginger and garlic, put in the tomato sauce and sugar to make a slightly sticky sweet and sour sauce

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8.

Add the carrots, cilantro and fried meat and stir fry well. Add carrots, cilantro, and fried meat slices in the pan and stir-fry well to serve. Sweet and sour sauce because of the use of Knorr tomato sauce, sweet and sour flavor to a more mellow and mellow, once tasted can not be forgotten

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Pot meat finished picture

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Cooking tips

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This is a good idea. Cooking Tips

1. The finished egg dumplings can not be eaten immediately as the filling is not fully cooked, so you need to process them twice according to your personal preference, putting them into stew or steaming them, which are both very good.

2. When mixing the filling, first process the gumbo into small particles and then mix it in, so that the gumbo and the meat are perfectly blended, and then under the action of the fire, so that they penetrate each other, so that the egg dumplings are fat and juicy, and the taste of the rich and fresh aroma.