Pork and Egg Roll

Pork and Egg Roll

　　The Han people living in the highland areas of Tianlin County, in addition to slaughtering chickens and ducks during important festivals, also prepare a fragrant dish of pork and egg rolls. These rolls are delicious without being greasy, especially loved by children, making them a rare and delightful treat. Here’s how the highland Han people of Tianlin make pork and egg rolls:

　　First, chop fresh lean pork and mix it with an appropriate amount of chopped green onions, ginger, salt, five-spice powder, and cooking wine to form the filling and place it in a bowl. For the egg roll, choose eggs from free-range local chickens, crack them into a bowl, whisk them well, then pour the mixture into a clean iron skillet. Cook over low heat to make thin egg sheets (use one or two eggs per sheet). Once the egg rolls are cooked and dry, carefully remove them from the pan. Let the egg rolls cool, then add the meat filling and roll them up directly. Seal the rolls with a layer of beaten egg. After sealing, place the rolls in a pot and steam them over water. Keep the heat moderate and steam for about fifteen minutes. Once steamed, let them cool slightly, then cut into sections and arrange on a plate for serving.

　　Source: Tianlin County People's Government Website