Fried Plum Roll
A classic Huaiyang fried specialty: pork tenderloin and chicken liver filling wrapped in caul fat, steamed until cooked, then fried until golden and crisp. Beautifully shaped, with a fragrant, crispy finish.
Ingredients
Pork tenderloin (finely chopped and pounded into paste)
300g
Chicken liver (finely chopped and pounded into paste)
125g
Caul fat (spread out flat)
500g
Scallion-ginger juice
75g
Shaoxing wine
40g
Sugar
2g
Refined salt
6g
Eggs (1 for mixing filling, 2 for batter coating)
3
Glutinous rice flour (beaten with 2 eggs to make batter)
250g
Sichuan pepper salt (sprinkled on the plate at the end)
A pinch
Instructions
1
Make the filling
Finely chop and pound the pork tenderloin and chicken liver into a paste. Add scallion-ginger juice, 1 egg, wine, sugar, and salt, and mix well.
2
Roll and steam
Spread out the caul fat, place the pork and chicken liver paste on it and spread evenly. Roll into a cylinder about 1 inch in diameter and 6 inches long, cut in half, arrange in a plate, and steam for about 10 minutes. Remove and let cool slightly.
3
Fry
Beat the glutinous rice flour with 2 eggs until smooth. Dip each segment of the roll into the batter to coat, then fry in oil heated to about 60% hot until crispy. Remove, cut each segment into 6 small pieces, arrange neatly on a plate, and sprinkle with a pinch of Sichuan pepper salt before serving.
