Fried Rolled Liver

Fried Rolled Liver

　　Fried Rolled Liver

　　Characteristics:

　　The exterior is golden-orange, fragrant, crispy, and beautifully shaped. The liver inside is tender and fresh. When served with a sprinkle of Sichuan peppercorn salt, the flavor becomes even more distinctive—savory, slightly alkaline, numbing, crispy, and fragrant.

　　Main ingredients: 250g pork liver, 180g pork caul fat.

　　Method (1) Wash the pork liver, then slice it into long, thin pieces measuring 15×3×0.3 cm. Wash the pork caul fat and tear it into evenly thick pieces for rolling the liver. (2) Lay the pork caul fat flat in a rectangular shape, place the liver slices on one end about one-third from the edge, then sprinkle salt, scallions, and minced ginger over the liver slices. Roll it up, and tie it every 2–3 cm with cord made from reed grass. (3) Place the rolls in a pot of boiling water, simmer over low heat for 25–30 minutes, then remove. (4) Pour cooking oil into a wok, heat over high flame, and deep-fry the liver rolls until golden brown. Remove, untie the reed cords, slice them into rounds, and sprinkle with salt before serving.