Barbecued Pork and Potato Buns
1.
Barbecued pork: cut the meat into small cubes. Stir the meat with 2 tablespoons of barbecued pork sauce, Shaoxing wine, and sweet pepper powder, and put it in the refrigerator overnight.
2.
After the meat is marinated, bring the sauce directly without oiling it, and fry it in a pan. If you are using pure lean meat, you need to add some oil and stir fry.
3.
Potato bun part: Boil the potatoes until they are completely floured. Peel and puree with a spoon of toothed potatoes. Choose a thin or thick mashed potato spoon according to your taste preference.
4.
Mix the mashed potatoes with soft butter, starch, nutmeg powder, egg yolks, salt, and pepper to form a mashed potato dough. Divide the dough into four parts.
5.
Wet your hands, take less than half of the amount, place it in the palm of your hand, and flatten it. Take the right amount of meat and place it on the potato dough.
6.
Then take the remaining potato dough in this piece, wrap the meat, and pinch it into a round shape.
7.
Bring the water to a boil, then turn to a low heat, and keep it boiling. Put the prepared potato bag in and cook for about 10 minutes. The island potato bun floats to the surface and it is ready.
8.
Pour the remaining barbecued pork back into the pot, add appropriate amount of water, and then add 1 teaspoon of barbecued pork sauce. After it is boiled, depending on the color, you can add appropriate sweet pepper powder. When the juice has received a certain amount, thicken it, take it out of the pot, and pour it on the potato bag.
Tips:
The sweet pepper powder is not spicy, it just plays the role of a brighter red color here.
The wrapping process is not particularly comfortable, and the dough is particularly sticky. It is recommended to wash your hands cleanly with each package. It will be better if the package is wet.
Be sure to squeeze it tightly after the package is finished, and the water should not boil too much when boiling, so as not to break the potato package.
