Ingredients
300 g skin-on fatty pork, 200 g lean pork, 50 g ham, 2 eggs.
Seasonings
1000 g (about 2.2 lbs) peanut oil, 5 teaspoons Chinese rice wine (Fenjiu), 3 teaspoons each salt and soy sauce, 2.5 teaspoons sugar, 1 teaspoon MSG.
Instructions
1. Slice the lean pork into thin pieces, then marinate for about 20 minutes with 2 teaspoons salt, sugar, MSG, soy sauce, Chinese rice wine (Fenjiu), and 1 beaten egg. Slice the pork fat into pieces about 20 cm long and 16 cm wide, then marinate for about 30 minutes with 1 teaspoon Chinese rice wine (Fenjiu) and 2 teaspoons salt.
2. Dust the pork fat with dry starch and spread it out, then layer the lean meat over 2/3 of the fat. Place a strip of ham sausage in the center as the filling, roll it into a cylinder, and seal the edge with a mixture of 1 egg white beaten with dry starch. Place the roll in a long dish and steam in a steamer for about 40 minutes until cooked through. Remove, let cool, then slice into coin-shaped pieces on a cutting board. Toss the pieces in beaten egg, then coat evenly with dry starch.
3. Place a wok over high heat, add peanut oil and heat to 350°F (180°C), then deep-fry the meat pieces until golden brown, remove and plate. This dish features a crispy exterior with a tender interior, savory and aromatic with a hint of sweetness, rich yet not greasy.