1 lb. (500g) lean boneless beer or mutton
3 tsp. flour
4 tsp. salt
3 dried bean-curd sheets
1/4 tsp. ground Sichuan peppercorns
2 cups (500ml)
vegetable oil for deep-frying
1/4 tsp. spiced pepper-salt
1/2 tsp. fresh
1/4 tsp. MSG (optional)
cornstarch (corn flour)
1. For the filling, mince the meat and mix with the
salt, ground peppercorns,
tsp. of the
cornstarch, the MSG (optional) and enough
water to bind the ingredients together. Set aside.
2. Mix the other 1/4 tsp. of
cornstarch with the
flour and enough water to make a thick paste.
3. Soak the bean-curd sheets in warm water until
soft. Take 1 sheet and spread the paste on the upper
surface. Spread 1/3 of the meat filling lengthwise
down the centre, leaving room at the bottom and on
both sides. Fold up the bottom flap and start
rolling. Midway, fold the two side flaps towards the
centre. Continue rolling . Seal the open end with a
dab of flour paste. Repeat with the other two rolls.
4. Place the rolls on a heat-proof and place in a
steamer. Steam until the meat is cooked. Remove the
rolls. Wrap each tightly in a piece of clean
cheesecloth. Let stand until cool, then unwrap and
cut crosswise into 1-inch or 30mm long sections.
5. Heat the oil in a wok over medium heat to 400oF,
or until a piece of
scallion green or
turns brown when tossed into the oil and a haze
appears above the surface. Add the rolls and
deep-fry until radish-brown. Remove and drain well.
Sprinkle with the spiced pepper-salt and serve.
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