Fried Rolled Rushan Cheese
A traditional Yunnan specialty of milk fan softened and fried into golden, crispy rolls, served with Sichuan pepper salt.
Ingredients
Rushan cheese (washed, wrapped in vegetable leaves to soften, pressed flat)
400 g
Sichuan pepper salt
10 g
Rendered pork lard (approximately 100 g used)
500 g
Instructions
1
Prepare the Rushan Cheese
Wash the Rushan cheese, wrap it in vegetable leaves after shaking off excess moisture, and let it rest for about two hours. Once softened, peel the leaves off one by one. Lay a damp cloth flat on a cutting board, place the Rushan cheese on top, wrap it with the cloth, press with a heavy object to flatten the cheese.
2
Fry into Rolls
Pour 500 g of rendered pork lard into a wok (approximately 100 g will be absorbed), and heat it over low heat. Hold one end of the Rushan cheese with your left hand and grip the other end with bamboo chopsticks in your right hand. Place it in the wok, rotating the chopsticks as it fries. The cheese will shrink and curl around the chopsticks into a tube shape. Fry until golden brown, then arrange the rolls on a plate and sprinkle with Sichuan pepper salt.
