Dried Oyster Rolls Wrapped in Pork Caul Fat

Name: Dried Oyster Rolls Wrapped in Pork Caul Fat
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 350 g (about 24) Dried oysters (wash, soak in clean water for about 40 minutes to remove the fishy odor, and dry); 450 g Pork caul fat (wash and dry); 1400 g Lean pork (cut into thin slices); 100 g Water chestnut flour (dust onto the pork caul fat); 100 g Cooking oil; 5 g MSG; 200 g Scallions (cut into pieces, each about 4 fen (1.3 cm) long); a pinch Ginger; a pinch Wine; a pinch White sugar (for marinating); a pinch Soy sauce; a pinch Fine salt

A Huaiyang cuisine dish featuring dried oysters as the main ingredient, with thin slices of meat and scallion segments wrapped in pork caul fat and rolled.

1h 20m

Easy

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Dried Oyster Rolls Wrapped in Pork Caul Fat

Ingredients

Dried oysters (wash, soak in clean water for about 40 minutes to remove the fishy odor, and dry) 350 g (about 24)

Pork caul fat (wash and dry) 450 g

Lean pork (cut into thin slices) 1400 g

Water chestnut flour (dust onto the pork caul fat) 100 g

Cooking oil 100 g

MSG 5 g

Scallions (cut into pieces, each about 4 fen (1.3 cm) long) 200 g

Ginger a pinch

Wine a pinch

White sugar (for marinating) a pinch

Soy sauce a pinch

Fine salt a pinch

Instructions

Prepare the Oysters

First, wash the dried oysters and soak them in clean water for about 40 minutes. Then use a small amount of ginger, scallion, wine, and boiling water to remove the fishy odor. Rinse with clean water, drain and dry, then marinate with sugar, ginger, wine, and scallion for about 10 minutes.

Prepare the Ingredients

Wash and dry the pork caul fat. Cut the lean pork into thin slices and the scallions into pieces about 4 fen (1.3 cm) long.

Form the Rolls

Spread the pork caul fat on the work surface and dust it with water chestnut flour. Arrange the pork, dried oysters, and scallion pieces on top, then roll each portion into an egg roll.