Ingredients
1.2 kg (2 kt) Thigh pork (with fat but no skin)
2 eggs
3 tbsp sugar
1 heaped tsp Five-Spice powder Soya sauce – to taste
Tapioca flour
2 big square pcs bean curd sheets
Method
Cut pork into 2-3 cm long strips of 1 cm (or less) thickness. Put pork strips into a mixing bowl. Break eggs into
the bowl and mix well with the pork. Add sugar, soya sauce (to taste) and tapioca flour till mixture is the
consistency of thin cream (it should not be watery).
Cut bean curd sheets into 3 in by 4 in pieces. Put 4-5 strips of pork on one end of the sheet (make sure there is an equal amount of lean and fatty pork about 3-4 slices of lean pork and 1-2 slices fat). Fold in the ends of the sheet and roll securely. Seal roll with the juice from the pork mixture.
Deep fry rolls until golden brown or -till cooked. Slice into 1 inch pieces before serving. Serve with chilli
sauce and sliced cucumber.
To make Chilli Sauce
150 g (’44 kt) chillies — pound finely
Method
Put pounded chillies in a pot, add 1 cup of water, sugar and vinegar to taste and boil till sauce is thick. Sprinkle with roasted sesame seeds just before serving.
More **Meat Poultry Recipes**
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
Tags: chinese cooking, chinese meals, chinese recipes, delicious food, delicious recipe, family meals, favourites recipes, meat poultry, traditinal recipes, traditional cooks