Ingredients
400 g (about 14 oz) pork breast, 200 g (about 7 oz) water chestnuts, 1 duck egg.
Seasonings
750 g (about 1 1/2 lbs) lard (100 g/3.5 oz will be consumed), five-spice powder, sesame oil, Shaoxing wine, scallions, MSG, salt, and cornstarch all to taste, 150 g (about 5 oz) pork caul fat.
Instructions
1. Shred the pork, water chestnuts, and green onions. Add beaten duck egg, five-spice powder, salt, MSG, sesame oil, Shaoxing wine, and potato starch, then mix well. Lay the pork caul fat flat on a cutting board, dust it with potato starch, and spread the meat mixture over it. Roll into a long log, trim both ends, then cut into 3.5 cm (about 1.4 inch) segments. Dust the cut ends with potato starch to form the meat rolls.
2. Heat the wok and add lard. When the oil reaches medium heat (about 60% hot), add the meat rolls and fry until cooked through. Remove with a slotted spoon, then heat the oil again and fry the meat rolls a second time, stirring a few times with a spatula before removing. This dish is golden in color, with a crispy exterior and tender interior, and has a rich, fragrant flavor.