Ingredients
Pork 250 g (about 1/2 lb), eggs 4, water chestnuts 75 g (about 2/3 cup).
Seasonings
500 g (about 1 lb) oil, 35 g egg and cornstarch mixture, 15 g soy sauce, 20 g sugar, 10 g each scallion, ginger, pickled chili, and vinegar, 3 g salt, 2 g white pepper, 1 g MSG (optional).
Instructions
1. Wash and peel the water chestnuts, then finely mince them together with the pork. Place in a bowl and mix with salt, pepper, MSG, egg and cornstarch mixture, chopped scallions, and minced ginger to form a filling. Beat the eggs and spread them in a heated pan to make thin egg crepes. Lay an egg crepe on a work surface, brush with a mixture of egg white and cornstarch, place the filling in the center, then roll the crepe into a rectangular log about 5 cm (2 inches) wide and 0.7 cm (1/4 inch) thick. Cut the roll crosswise into "Buddha's hand" shapes.
2. Place a wok over high heat, add oil and heat to about 150°C (300°F). Fry the Buddha's hand rolls until golden brown and cooked through, then remove and arrange on a serving plate. Heat the oil again, stir-fry the pickled chili strips until cooked, then add soy sauce, vinegar, and sugar to create a Yu Xiang (Fish-Fragrant) sauce. Pour the sauce over the Buddha's hand rolls and serve. This dish features a golden color, a shape resembling Buddha's hand, a crispy exterior with a tender interior, and a rich, aromatic sauce.