Fried fragrant bells
Yield: 40 Servings
Ingredients:
- 1 lb Ground pork
- 2 Finely chopped green onions
- 1 sl Minced ginger
- 3 tb Chicken broth
- 1 tb Dark soy sauce
- 1 tb Dry Sherry
- 1 Egg
- 2 tb Cornstarch
- 3 tb Water
- 4 Dried bean curd sheet Additional cornstarch
- 1/4 c Salt
- 2 tb Szechwan peppercorns
- 2 To 4 cups vegetable oil
Instructions:
Combine pork onion ginger broth soy sauce Sherry egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt if desired.
