Dry-Fried Liver Rolls
Dry-Fried Liver Flower is a traditional Cantonese dish made with pork liver and shrimp rolls wrapped in tofu skin and pork caul fat, steamed before deep-frying for a crispy exterior and tender, juicy interior.
Ingredients
pork liver (cut into thin slices)
400 g
pork fat (cut into thin slices)
50 g
shrimp meat (minced)
100 g
egg
1
pork caul fat (washed and dried)
200 g
tofu skin (wiped with a damp cloth, softened)
2
Sichuan pepper powder
1 g
minced scallion
15 g
lard (for deep-frying)
1000 g (use 100 g)
Shaoxing wine
to taste
fine salt
to taste
MSG
to taste
sesame paste
to taste
starch (wet starch slurry)
to taste
cilantro (for plating)
to taste
pepper oil
to taste
Instructions
1
Prepare the Filling
Slice the pork liver and pork fat into thin pieces and mince the shrimp meat. Combine with MSG, fine salt, Sichuan pepper powder, minced scallion, sesame paste, and Shaoxing wine, then mix until well blended. Divide the mixture into 2 equal portions. Wash the pork caul fat and set it aside to dry.
2
Roll and Steam
Wipe the tofu skin with a damp cloth to soften it, then lay it flat on a cutting board. Place one portion of the liver mixture onto the tofu skin and roll it into a cylinder about 3.5 cm in diameter. Wrap each roll with the pork caul fat, making 2 rolls in total, then arrange them in a steamer. Steam over gentle heat for about 15 minutes. Test doneness by piercing the center of each roll with a bamboo skewer; if no blood seeps out, the rolls are cooked through. Remove and brush the outside of the rolls with wet starch slurry in preparation for frying.
3
Deep-Fry and Plate
Heat a wok and add the lard. When the oil reaches about 175 degrees C (medium-high heat), lower the liver rolls in and deep-fry until golden brown. Remove, cut into pieces, and arrange on a plate. Drizzle with pepper oil and garnish the plate with cilantro. Serve with a small dish of sweet bean sauce on the side.
