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Steamed Meat-Stuffed Egg Roll
(Danpi Rou)
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Ingredients
300 grams (12 ozs) chopped pork
5 grams (0.2 oz) bruised ginger
5 grams minced scallions
4 eggs
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Seasoning:
1 tbsp salt
1 tbsp cooking wine
1 tbsp pepper powder
2 tbsp starch
1 tbsp sesame oil
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(1) Mix chopped pork with 50 grams water till sticky. Add one
egg white and the seasonings, mix thoroughly.
(2) Beat the remaining three eggs and one yolk, add 2 tbsp starch
and mix into an egg paste. Preheat the pan with a little oil and
wipe with a cloth. Pour in egg paste to form an egg "skin."
Remove and allow to cool.
(3) Scatter a little starch on the egg skin. Spread on chopped
pork mixture and roll into a 5 cm-wide roll.
(4) Steam the roll over a low heat till done. Allow to cool, sprinkle
on the sesame oil. Cut into sections and serve.
The dish is tender with a rich fragrance.
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