Ingredients
500 g (about 1 lb) pork tenderloin, 50 g shepherd's purse, 15 g shredded winter bamboo shoots, 10 g each shredded shiitake mushrooms and wood ear mushrooms, 5 eggs, and some clear broth as needed.
Seasonings
500 g (about 1 lb) lard, 15 g soy sauce, 10 g each minced scallion and minced ginger, 5 g each Sichuan peppercorn salt and salt, 3 g MSG, and appropriate amounts of old sourdough starter, all-purpose flour, edible alkali, wet starch, and sesame oil.
Instructions
1. Cut the pork tenderloin into strips 5 cm long and 3 cm wide, set aside; crack the eggs into a bowl, add salt, wet starch, and clear broth, whisk until smooth, pour into a lightly oiled pan and spread into a thin pancake, cook to make 3 egg crepes, cut each crepe into 7 equal pieces, then mix flour and old yeast starter with water until smooth, add lard and baking soda to make a fermented batter.
2. Add lard to a wok and heat over medium heat until it reaches 350°F (175°C). Add scallion, ginger, winter bamboo shoots, shepherd's purse, shiitake mushrooms, and wood ear mushrooms along with soy sauce and stir-fry briefly. Then add clear broth, salt, and MSG, bring to a boil, thicken with a cornstarch slurry, drizzle with sesame oil, and remove from heat to use as filling.
3. Divide the cooked filling evenly among the 21 egg wrappers, rolling each into a finger-thick roll and sealing the edge with flour paste. Heat lard in a wok until it reaches 80% hot (about 350°F/175°C), then dip each egg roll in the leavened batter and deep-fry until golden brown. Remove, drain, and arrange on a serving plate. Serve with Sichuan peppercorn salt on the side for dipping. This dish is crispy on the outside and tender inside, with a refreshing, mildly spicy flavor. It is highly nutritious and commonly served at banquets.