Ingredients
Crab meat 300 g (about 10.5 oz), shrimp meat 200 g (about 7 oz), water chestnuts 80 g (about 2.8 oz), pork fat 20 g (about 0.7 oz), 1 egg white, soaked shiitake mushrooms 15 g (about 0.5 oz) cut into thin strips, 3 sheets of dried tofu skin, and Chinese chives to taste.
Seasonings
1000 g (about 2.2 lbs) lard (100 g/3.5 oz will be used), 50 g (about 1.8 oz) cornstarch, 3 salted straws, salt, MSG, white pepper, Sichuan pepper, minced ginger, and sesame oil, all to taste.
Instructions
1. Wash the shrimp, then mince into a paste. Finely chop the crab meat, and dice the shiitake mushrooms, chives, water chestnuts, and pork fat into small pieces. Combine with egg whites, MSG, salt, Sichuan pepper, sesame oil, minced ginger, and 25 g (about 2 tablespoons) of cornstarch, mixing well.
2. Spread the tofu skin open, wipe it with a damp cloth to moisten, then sprinkle with dry starch. Place the meat filling on top and roll it into a long cylindrical shape. Tie it with salted grass into sections about 3.5 cm (1.4 inches) long, making 3 rolls total. Steam until cooked through, then remove and discard the salted grass. Deep-fry in hot oil until golden brown, remove, and cut at the tied sections with a knife. Arrange the pieces on a plate, drizzle with pepper oil, and garnish. This dish is aromatic, crispy, crunchy, and delicious.