Ingredients
350 g (about 12 oz) beef, 100 g (about 3.5 oz) water chestnuts.
Seasonings
300 g (about 10.5 oz) caul fat, 1 scallion, 1 piece each ginger and dried tangerine peel, 3 teaspoons salt, 1 teaspoon each MSG, ground white pepper, five-spice powder, and sugar, 0.5 tablespoon each soy sauce, Shaoxing wine, Sichuan peppercorn salt, and Zhejiang vinegar, 2 tablespoons each cornstarch and crispy batter, 1000 g (about 4 cups) peanut oil, a pinch of baking soda.
Instructions
1. Finely mince the beef and mix with cornstarch, water, sugar, salt, baking soda, MSG, and soy sauce to marinate.
2. Finely dice the water chestnuts; mince the scallions and ginger; grind the dried tangerine peel into powder and mix it with the ground beef along with white pepper, five-spice powder, and Shaoxing wine, stirring until well combined.
3. Spread the caul fat flat, dust with dry starch, spread the beef filling evenly, and roll into a log about 2 cm (3/4 inch) in diameter and 20 cm (8 inches) long. Heat oil in a wok over high heat, coat the beef rolls in batter, and deep-fry first over high heat, then reduce to medium-low heat to cook through. Slice diagonally into thick pieces, arrange on a plate, and serve with Sichuan peppercorn salt and Zhejiang vinegar for dipping. This dish is crispy, aromatic, and crunchy on the outside while tender and juicy inside.