Fried Plum Rolls (Mei Zha Mei Juan)
Pound pork tenderloin and chicken liver into a paste, roll in caul fat, and steam until cooked. Coat in egg-and-flour batter and deep-fry until crisp. Cut into segments and sprinkle with Sichuan pepper salt.
Ingredients
Pork tenderloin (finely chopped and pounded)
300 g
Chicken liver (finely chopped and pounded)
125 g
Caul fat (spread out for wrapping)
500 g
Scallion-ginger juice
75 g
Shaoxing wine
40 g
Sugar
2 g
Salt
6 g
Eggs (1 for filling, 2 for batter)
3
Glutinous rice flour (mixed with eggs to make batter)
250 g
Sichuan pepper salt (sprinkle when serving)
a pinch
Instructions
1
Step 1
Finely chop the pork tenderloin and chicken liver, then pound them into a paste. Add the scallion-ginger juice, 1 egg, wine, sugar, and salt, and mix well.
2
Step 2
Spread the caul fat out flat, place the pork and chicken liver paste on top, and spread it evenly. Roll it into a roll about 1 inch in diameter and 6 inches long. Cut each roll into two segments, arrange them on a plate, and steam over a pot of boiling water for about 10 minutes. Remove and let cool slightly.
3
Step 3
In a bowl, beat the glutinous rice flour together with the remaining 2 eggs to form a batter. Dip each steamed roll segment into the batter to coat it, then fry in oil heated to about 60% hot until crispy. Remove from the oil, cut each segment into 6 small pieces, arrange neatly on a serving plate, and sprinkle with a pinch of Sichuan pepper salt before serving.
