Ingredients
200 g pork belly (with some fat), 75 g rehydrated sea cucumber, 50 g each of cooked water chestnuts and peeled winter bamboo shoots, and appropriate amounts of cooked taro and egg batter.
Seasonings
1500 g (about 3.3 lbs) peanut oil (75 g / 1/3 cup actual consumption), 15 g each minced scallion and ginger, 10 g each Shaoxing wine and soy sauce, 4 g salt, 1 g MSG, and to taste Sichuan peppercorn salt, sweet bean sauce, and scallion segments.
Instructions
1. Mix an appropriate amount of Shaoxing wine, MSG, soy sauce, salt, minced ginger, and minced scallions until well combined. Wash the pork and cut it into 5x3x3 cm cubes, place them in a bowl, and pour the prepared seasoning mixture over the pork to marinate. Cut the sea cucumber, cooked water chestnuts, winter bamboo shoots, and taro into flat pieces measuring 5x3x1 cm. Add these to the bowl with the pork cubes, mix everything into a filling, and divide it into 15 portions.
2. Place a wok over heat, add a small amount of peanut oil, and heat over low flame until it reaches about 30% of its smoking point. Take one portion of the filling, place it on the egg batter, press it flat with your hand, then pour more egg batter over the filling. Once it slightly sets, slide it into the oil and fry until cooked through. Remove, drain the oil, and this forms one "Da Bian" (large flat cake). Repeat to make 15 pieces in total.
3. Move the wok to medium heat, heat the oil until it reaches about 70% hot (350°F/175°C), then gently slide the prepared patties into the oil and fry until they turn a golden apricot color, remove and drain, arrange on a plate, and sprinkle with Sichuan peppercorn salt to taste; serve with small dishes of sweet bean sauce and scallion segments on the side for dipping. This dish is crispy on the outside, tender on the inside, light and flaky with a rich, savory aroma.