Crispy Fried Meiyan Roll

Name: Crispy Fried Meiyan Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 250 g Pork tenderloin (minced into paste); 100 g Chicken liver (finely chopped); 2 Pork caul fat (rinsed with cool boiled water, split into two); 3 Eggs (1 for filling, 2 for egg batter); 800 g Lard (for frying, actual consumption approx 70g); 60 g Scallion and ginger juice; 2 g White sugar; 5 g Salt; 200 g Glutinous rice flour (part for rolling, part for egg batter); 30 g Cooking wine; 3 g Sichuan pepper and salt (sprinkled at the end); 3 g Minced scallion and chili; 5 g MSG; 25 g Wet starch

A traditional Jiangsu dish featuring a mixture of pork tenderloin and chicken liver rolled in caul fat, steamed and then deep-fried to a golden color with a crisp exterior and tender interior.

35 min

Easy

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Ingredients

Pork tenderloin (minced into paste) 250 g

Chicken liver (finely chopped) 100 g

Pork caul fat (rinsed with cool boiled water, split into two) 2

Eggs (1 for filling, 2 for egg batter) 3

Lard (for frying, actual consumption approx 70g) 800 g

Scallion and ginger juice 60 g

White sugar 2 g

Salt 5 g

Glutinous rice flour (part for rolling, part for egg batter) 200 g

Cooking wine 30 g

Sichuan pepper and salt (sprinkled at the end) 3 g

Minced scallion and chili 3 g

MSG 5 g

Wet starch 25 g

Instructions

Prepare filling, roll and steam

Mince the pork tenderloin into a paste, finely chop the chicken liver, and mix the two together. Add scallion and ginger juice, wet starch, salt, MSG, minced scallion and chili, cooking wine, white sugar, and 1 egg, then mix thoroughly. Rinse the pork caul fat with cool boiled water, split it into two pieces, and lay them flat on a cutting board. Sprinkle a small amount of glutinous rice flour, spread the pork paste evenly, then roll into a long log about 3 cm in diameter and 6 cm long. Arrange on a plate, steam in a steamer for 10 minutes, then set aside.

Coat with batter and deep fry

Mix 2 eggs with glutinous rice flour to make an egg batter. Dip the pork roll into the batter, then place it in hot oil and fry until crispy. Cut each roll into 6 diagonal pieces, arrange on a plate, sprinkle with Sichuan pepper and salt, and serve.