Deep-Fried Pork Liver Roll

Name: Deep-Fried Pork Liver Roll
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 250 g Pork liver (washed and cut into 15×3×0.3 cm thin slices); 180 g Pork caul fat (washed and torn into even thickness, used for wrapping the liver); 300 g Vegetable oil (approximately 30 g actually used, for frying); 3 g Sichuan pepper salt (for dipping); 1.8 g Salt (sprinkled on liver slices and for final seasoning); 6 g Ginger (minced); 6 g Scallion (minced); Malian rush (used to tie the rolls, tied every 2-3 cm), to taste

A traditional Zhejiang fried specialty in which pork liver is wrapped in pork caul fat and deep-fried until the exterior is crisp and golden while the liver remains tender. Best enjoyed dipped in Sichuan pepper salt.

1h 5m

Easy

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Ingredients

Pork liver (washed and cut into 15×3×0.3 cm thin slices) 250 g

Pork caul fat (washed and torn into even thickness, used for wrapping the liver) 180 g

Vegetable oil (approximately 30 g actually used, for frying) 300 g

Sichuan pepper salt (for dipping) 3 g

Salt (sprinkled on liver slices and for final seasoning) 1.8 g

Ginger (minced) 6 g

Scallion (minced) 6 g

Malian rush (used to tie the rolls, tied every 2-3 cm) to taste

Instructions

Preparing Ingredients

Wash the pork liver and cut it into 15×3×0.3 cm thin slices; wash the pork caul fat and tear it into even-thickness pieces for wrapping the liver.

Rolling

Spread the caul fat into a rectangle and lay the pork liver slices on one end, about 1/3 from the edge. Sprinkle the salt, minced scallion, and minced ginger over the liver slices, then roll it up into a roll. Tie it with rush every 2-3 cm.

Boiling

Place the roll into a pot of boiling water and simmer over low heat for 25-30 minutes, then remove.

Deep-Frying

Pour the vegetable oil into a wok and heat over high heat. Add the liver roll and fry until golden brown, then remove. Untie the rush, slice into rounds, sprinkle with salt, and serve.