Ingredients
400 g (about 14 oz) pork liver, 50 g (about 1.8 oz) pork fatback, 100 g (about 3.5 oz) shrimp meat, 1 egg, 2 sheets of dried tofu skin (bean curd sheet).
Seasonings
1000 g (about 2.2 lbs) lard (100 g/3.5 oz actual consumption), 200 g (7 oz) pork caul fat, 1 g Sichuan peppercorn powder, 15 g minced scallion, Shaoxing wine, salt, monosodium glutamate, sesame paste, wet starch, cilantro, and pepper oil to taste.
Instructions
1. Slice the pork liver and pork fat into thin pieces, mince the shrimp meat, then mix in MSG, salt, ground Sichuan pepper, minced scallion, sesame paste, and Shaoxing wine until well combined. Divide the mixture into 2 portions. Wash the pork caul fat and let it dry before use.
2. Wipe the bean curd sheets with a damp cloth to soften them, then lay them flat on a cutting board. Place the pork liver mixture on the sheets and roll them into cylinders about 3.5 cm (1.4 inches) in diameter. Wrap each roll in caul fat to make two rolls total. Place them in a steamer and steam over low heat for about 15 minutes. To check for doneness, pierce the center of a roll with a bamboo skewer—if no blood-colored liquid seeps out, they are cooked. Remove from the steamer and brush the outside of the rolls with wet cornstarch before frying.
3. Heat a wok and add lard; when the oil reaches 70% hot (about 350°F/175°C), add the pork liver rolls and deep-fry until golden brown, then remove and drain. Slice into pieces, arrange on a plate, drizzle with pepper oil, and garnish with cilantro around the plate.