Fried Plum Rolls
A traditional Huaiyang dish, Mei Zha Mei Juan (Eyebrow-Fried Plum Rolls), features minced pork tenderloin and chicken liver rolled in pork caul, steamed, then coated in a glutinous rice flour and egg mixture and deep-fried until crispy.
Ingredients
Pork tenderloin (finely chopped and pounded into paste)
300g
Chicken liver (finely chopped and pounded into paste)
125g
Caul fat (spread out for use)
500g
Scallion and ginger juice
75g
Shaoxing wine
40g
Sugar
2g
Fine salt
6g
Eggs (1 for mixing filling, 2 mixed with glutinous rice flour for batter)
3
Glutinous rice flour
250g
Sichuan pepper salt (sprinkle at the end)
A pinch
Instructions
1
Prepare filling
Finely chop and pound the pork tenderloin and chicken liver into a paste. Add the scallion-ginger juice, 1 egg, wine, sugar, and salt, and mix well.
2
Roll and steam
Spread out the caul fat, lay the pork and chicken liver paste evenly over it, and roll into a cylinder about 1 inch in diameter and 6 inches long. Cut each roll in half, arrange the pieces in a plate, and steam over boiling water for about 10 minutes. Remove and let cool slightly.
3
Fry
Beat the glutinous rice flour with 2 eggs until smooth. Dip each piece of roll in the batter, then fry in oil heated to medium (about 60% hot) until crispy. Remove, cut each piece into 6 small sections, arrange neatly on a plate, sprinkle with a little Sichuan pepper salt, and serve.
