Ingredients
-
Lean pork (cut into thin slices) - 600
grams
-
Bean curd skins - 3 sheets
-
Sugar - 4 tablespoons
-
Sesame oil - 1 tablespoon
-
Cornstarch - 1 tablespoon
-
Five spice powder - 1 teaspoon
-
Dark soy sauce - 1 teaspoon
-
Chicken stock powder - ½ teaspoon
Method
-
Cut bean curd sheet into 6" x 8"
in size.
-
Marinate lean pork with sugar,
sesame oil, cornstarch, five spice powder, pepper, dark say
sauce, chicken stock powder for at least 2 hours.
-
Wet the bean curd sheet with
little bit of water then wrap with 2 tablespoons of marinated
pork and make it into a roll. Seal all ends with starch.
-
Steam the meat roll with high heat
for 5 minutes and set aside to cool.
-
Deep fry in warm oil until golden
brown and skin become crispy, drain well and cut into serving
size, serve.
*To make starch- Dilute 1 tablespoon
of tapioca flour in 2 tablespoons of cold water then stir in 5
tablespoons of boiling water, stir well to form the starch.
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