Dry-fried Pork Rolls

Name: Dry-fried Pork Rolls
Ingredients: 400 g Pork shoulder (julienned); 150 g Pork caul fat (laid flat on a cutting board); 200 g Water chestnuts (julienned); 1 Duck egg (use the liquid); 750 g Lard (use 100 g); to taste Five-spice powder; to taste Sesame oil; to taste Shaoxing wine; to taste Scallion (julienned); to taste MSG; to taste Dry starch

Shredded pork and water chestnuts, along with other ingredients, are wrapped in caul fat, cut into segments, and fried twice until golden and crispy.

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Ingredients

Pork shoulder (julienned) 400 g

Pork caul fat (laid flat on a cutting board) 150 g

Water chestnuts (julienned) 200 g

Duck egg (use the liquid) 1

Lard (use 100 g) 750 g

Five-spice powder to taste

Sesame oil to taste

Shaoxing wine to taste

Scallion (julienned) to taste

MSG to taste

Dry starch to taste

Instructions

Prepare the Filling

Julienne the pork, water chestnuts, and scallion. Add the duck egg liquid, five-spice powder, fine salt, MSG, sesame oil, Shaoxing wine, and dry starch, and mix well.

Shape the Rolls

Lay the pork caul fat flat on a cutting board and dust with dry starch. Place the meat mixture on top and roll into a long log, trim both ends evenly, then cut into segments about 3.5 cm long. Dust both ends with dry starch.

Frying

Heat a wok and add raw oil. When the oil reaches about 50–60% hot, add the rolls and fry until cooked, then transfer to a strainer. Reheat the oil and fry the rolls a second time, flipping them a few times with a spatula before removing from the wok.