Fried Chicken Sauce

Name: Fried Chicken Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece pork; 200g Flour; 1 tablespoon oil; 1 tsp salt; 1 tablespoon Soy sauce; 1 piece shallot; 1 piece ginger; 1 tablespoon Oyster sauce; 1 tsp pepper; 1 tsp Five spice powder; 1 bowl Chicken jelly; 1 tablespoon Cooking Wine; 2g yeast

by Wandering stars

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I marinated a bit of chicken feet as a snack. I filtered the marinade and put the pepper aniseed in a separate bowl and put it in the refrigerator. Today, I went to see that it has solidified into a frozen state, and it is very tight, which means that the gelatin of chicken feet is inside, so you can't waste it. Stir it into the minced meat to make the bun filling, because the marinade itself is very flavorful, so it can increase the taste of the minced meat, and also act as a skin jelly, making the buns tender and juicy.

Fried Chicken Sauce

1. Yeast is melted with warm water, poured into flour, knead into a smooth dough, and ferment to double its size

2. Wash and slice pork

3. Put the pork into a food processor and grind into minced meat. Add salt, light soy sauce, oyster sauce, five-spice powder, pepper, green onion and ginger water in one direction.

4. Frozen chicken chopped

5. Stir the chicken gravy into the meat

6. The fermented dough is ventilated and kneaded, then divided into 20g ingredients

7. Take a portion of the agent and roll it into a thick bun with a thin edge in the middle, and wrap it in the stuffing

8. Do all in order

9. Brush the bottom of the finished bun with water and dip it with white sesame seeds

10. Fry in a pan for two minutes

11. Add water to half of the steamed buns, boil on high heat and turn to low heat and fry slowly

12. After the water is boiled dry, pour in the oil and continue to fry for two minutes. The more oil, the crisper the bottom. Finally, sprinkle with chopped green onion to turn off the heat

Tips:
The best choice for pork is three-point fat and seven-point lean. Finally, the oil is added to make the buns form a crispy bottom. The more oil, the crispier the bottom.