Recipe: Five Spiced Bean Curd Meat Rolls 五香肉卷

Original recipe link (原版食譜): 五香肉卷

Ingredients 食材

Instructions 作法

Peel the Pork Shoulder (front leg meat) and cut into small pieces. Minced it in a food processor, but don’t mince it too much. Then take it out.
Minced the water chestnuts in a mixer, but not too finely chopped
Add the minced meat to the water chestnuts, a handful of scallions, 3 eggs, 60 g flour, 1 tsp five-spice powder, an appropriate amount of salt, and a little oyster sauce
Stir and mix the mixture with your hand.
Cut the bean curd sheet into 3 strips and brush a thin layer of water on them
Put the meat filling on one end of the bean curd sheet, not too thick, roll it tightly twice, and cut off the excess bean curd sheet.
After making all the bean curd rolls, place them in the freezer for an hour to set.
Take it out of the freezer and cut it into chunks, then fry it over medium-low heat until cooked, scoop it up, and fry it a second time.