Tofu Skin Meat Rolls
A traditional Jiangsu dish, Fu Pi Rou Juan (Tofu Skin Meat Rolls) are made by stuffing seasoned ground meat into thin tofu skin, deep-frying the assembled rolls, then red-braising them in a savory sauce. The finished dish has an attractive, uniform shape, a vibrant golden hue, tender tofu skin, and juicy, fresh-tasting meat filling.
Ingredients
tofu skin (tear off the frayed edges)
3
fresh tender lean pork (finely mince and mix with water, salt, MSG, and minced ginger to make the filling)
300 g
soy sauce
75 g
fine salt
5 g
monosodium glutamate (MSG)
1 g
white sugar
6 g
scallion whites (each 2 cm long)
4
fresh ginger
4 slices
meat stock
50 g
Shaoxing cooking wine
to taste
minced ginger (for the filling)
to taste
flour (mixed with water into a thin batter for sealing)
to taste
sesame oil
to taste
peanut oil (for deep-frying)
to taste
Instructions
1
Prepare the filling and sealing batter
Wash the pork and finely mince it with a cleaver. Transfer it to a bowl, add a little water, fine salt, MSG, and minced ginger, and stir until evenly combined to make the filling. Mix the flour with enough water to prepare a thin batter for sealing the rolls.
2
Roll the tofu skin
Lay the tofu skin on a cutting board and tear off the frayed edges. Spread the meat filling over it in a thick strip, then roll the tofu skin around the filling from the inside outward, sealing the seam with the batter.
3
Deep-fry the rolls
Heat the peanut oil in a wok over medium-high heat until hot enough for frying. Carefully add the meat rolls and deep-fry them until the surfaces are glossy, then transfer them to a slotted spoon to drain.
4
Reduce the sauce and finish
Leave a little peanut oil in the wok and set it over the heat. Add the scallion whites and meat stock, and simmer gently until the sauce reduces. Stir in a little sesame oil, then remove the wok from the heat. Cut the meat rolls into small pieces, arrange them neatly on a plate, and serve.
