Recipe Ingredient
- 600g lean pork
- 300g lard
- 2 tbsp chopped onion
- 3 - 4 water chestnut (chopped and remove excess water)
- 8 - 10 pips chopped garlic
- 2 - 3 pcs bean curd skin
- 6 - 9 tbsp water
- 8 tbsp potato starch
- 10 cups cooking oil
- Seasoning:
- 1 tbsp sugar
- ½ tsp soy sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp five spice powder
- 1 tsp dark soy sauce
Instructions
- Remove excess fat from the meat. Slice it into half cm thick strips.
- Do like wise for the lard.
- Add all the seasoning and add in potato starch and 5 tbsp water. Mix well.
- Put in the meat and mix using hand till you get the sticky feeling.
- Add in water chestnut and chopped onion. Marinate for 1 hr.
- Spread the bean curd skin and wipe off excess salt with a clean damp cloth.
- Cut the bean curd skin into 4 pcs.
- Spread the meat on the bean curd skin and roll in up.
- Marinate the roll for about 2 hrs before frying.
- Heat up the oil and fry till golden brown.
- Strain the oil and serve with slice cucumber and sweet sour chili sauce.
