Tube Meat

Tube Meat

　　Tube Meat

　　Features:

　　Golden in color, crispy on the outside and tender on the inside, deliciously savory, not greasy despite its fat content, with a northern Chinese flavor that never gets old.

　　Main ingredients: 200g skinless pork (half lean, half fat), 200g pork caul fat, 2 eggs, 50g wheat flour, starch.

　　Method: (1) Finely chop the scallions, ginger (peeled), and Sichuan peppercorns. Mince the pork into a paste. Combine everything in a bowl and mix in salt, cooking wine, MSG, 10g wet starch, sesame oil, and white meat broth to form the filling. (2) Beat the eggs in a bowl, then add wheat flour and the remaining wet starch to make a batter. (3) Wash the pork caul fat and cut it into 20cm squares. Spread the meat filling in a 1cm-thick strip along one edge of each square. Brush some egg batter on the unfilled part of the caul fat, then roll it up tightly into a 2cm-diameter, 20cm-long roll. Steam for about 10 minutes, then remove and let cool. Slice each roll into 10cm lengths. (4) Heat vegetable oil in a wok over high heat. Dip each caul fat roll in the egg batter, then slowly lower into the hot oil and fry for 1–2 minutes until golden brown. Remove and slice into smaller pieces before serving.