Tian Suan Rou Guan

Description

Deep fried meat roll in sweet and sour sauce

Ingredients

• 150 g lean pork
• 5 water chestnuts
• 2 spring onions
• 1 red pepper
• 1 egg
• 3 pieces thin bean curd skin
• 1 tbsp corn flour

Seasoning

• 1 tbsp light soy sauce
• ⅓ tbsp sugar
• ½ tbsp salt
• ½ egg
• ½ tbsp corn flour

Sauce

• 5 tbsp water
• 2 tbsp tomato ketchup
• 3 tbsp white vinegar
• 1 tbsp Worcestershire sauce
• 3 tbsp sugar
• 1 tbsp corn flour
• some sesame oil

Procedures

1. Remove membrane of water chestnuts, hit and chop into very small dices
2. Mince lean pork, chop spring onion and red pepper into small dices
3. Add seasoning into all minced and chopped materials, mix well
4. Cut thin beancurd into small square, about 3 inches
5. Whisk egg well, brush on both sides surface of bean curd
6. Add in ⅔ tbsp of mixed materials of step (3), wrap as rolls
7. Wrap rolls with corn flour on surface, until roll surface becomes dry
8. Heat wok , deep fry wrapped rolls in middle heat until turn golden, dish up
9. Heat wok with 1 tbsp of oil, pour in sauce cook until boiled, dish up in saucer