Ingredients
250 g pork kidney, 200 g pork caul fat, 100 g each of pork fatback, soaked dried bamboo shoots, and lettuce; 40 g egg white and starch batter.
Seasonings
300 g vegetable oil, 25 g sesame oil, 15 g dried potato starch, 10 g each of cooking wine, sugar, and salt-and-pepper seasoning, 5 g vinegar, 2 g each of salt and ground white pepper.
Instructions
1. Remove the membrane from the pork kidneys, slice them in half, and trim away all the white core. Rinse clean, then cut the kidneys, pork, and bamboo shoots into fine shreds. Place in a bowl, add salt, cooking wine, white pepper, and egg white mixed with cornstarch, then stir well to form the filling.
2. Wash the pork caul fat and let it dry, then lay it flat on a work surface and trim it into a rectangle (about 20 cm long and 10 cm wide). Spread a layer of egg white and cornstarch paste over it, place the filling in a line along one edge, fold in the ends, and roll it up into a log (about 2 cm in diameter). Use a bamboo skewer or knife tip to prick a few small holes in the roll, then coat it with dry cornstarch.
3. Place a wok over high heat, add vegetable oil and heat to about 150°C (300°F). Deep-fry the rolls until golden brown and crispy on the outside and cooked through inside, then remove and drain. Brush with sesame oil, slice diagonally into pieces about 3 cm (1.2 inches) long, and arrange neatly at one end of a plate. At the other end, serve sweet-and-sour lettuce alongside a small dish of Sichuan pepper-salt for dipping. This dish features a golden color, crispy exterior and tender interior, and is wonderfully aromatic and savory when paired with the pepper-salt and fresh lettuce.