Lotus Root Patties

Ingredients:

• 1 Lotus Root (Thinly sliced, 0.5cm).
• 250g Minced Pork

Marinade:

• 2 tbsp Feng He Garden First Extract Soy Sauce
• 1 tsp Ghee Hiang Sesame Oil
• 1 tsp Sugar + 1 tsp Cornstarch

The Finishing Liquid:

• 100ml Chicken Broth

Method:

1. The Prep: Soak lotus slices in water to keep them bright.

2. The Filling: Mix pork with FHG Soy Sauce and Ghee Hiang oil until the meat becomes "sticky."

3. The Sandwich: Dust slices with cornstarch (the "glue"), sandwich the meat between two slices, and press.

4. The Sear: Pan-fry in a hot pan until both sides are golden brown.

5. Cook It Through: Pour in chicken broth and cover with a lid for 3 minutes. This ensures the meat is cooked through without burning the lotus root.