Caul Fat Wrapped Wild Mushrooms

Name: Caul Fat Wrapped Wild Mushrooms
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 650 g fresh wild mushrooms (remove caps, scrape off dirt, wash, slice); 150 g Yunnan ham (sliced); 500 g pork caul fat (washed, cut into pieces, patted dry); 2 eggs (beaten); 20 g flour; 150 g dried broad bean starch; 50 g water bean starch; 2 g ground white pepper; 20 g fine salt; 2 g MSG (monosodium glutamate); 1000 g lard (for frying)

A famous Yunnan dish made by deep-frying jizong (termite mushrooms) paired with pork caul fat and Yunnan ham. It boasts a vibrant golden hue, with a crisp exterior and tender, juicy interior.

1h 20m

Easy

0 favorites

Ingredients

fresh wild mushrooms (remove caps, scrape off dirt, wash, slice) 650 g

Yunnan ham (sliced) 150 g

pork caul fat (washed, cut into pieces, patted dry) 500 g

eggs (beaten) 2

flour 20 g

dried broad bean starch 150 g

water bean starch 50 g

ground white pepper 2 g

fine salt 20 g

MSG (monosodium glutamate) 2 g

lard (for frying) 1000 g

Instructions

Ingredient Preparation

Select thick, sturdy fresh wild mushrooms, remove the caps, wrap the top ends with white paper to scrape off the dirt; rinse clean with water, and cut into 40 slices 0.2 cm thick, 1 cm wide, and 1.6 cm long. Cut the Yunnan ham into 20 slices 0.2 cm thick, 0.6 cm wide, and 1.3 cm long. Rinse the pork caul fat clean with water, cut into 20 pieces 3.3 cm long and 3.3 cm wide, spread flat on a cutting board, and pat dry with a kitchen towel.

Mix the Egg-Starch Batter

Beat the eggs, then mix in the flour and water bean starch to make a smooth egg-starch batter.

Wrap the Mushroom Rolls

Sprinkle each piece of caul fat with ground white pepper, salt, and MSG. Place two mushroom slices sandwiched with one slice of Yunnan ham on the caul fat, wrap into 20 packets, seal the edges with the egg-starch batter, and form the mushroom rolls.

Deep-Fry

Heat the wok, add the lard and heat to about 150°C (medium heat, about 50% hot), add the mushroom rolls and deep-fry until golden brown, then remove and arrange on a serving plate.