(Xiangsu Niuroujuan)

300 grams ground beef
350 grams bread crumbs
2 eggs
1 gram MSG
2 grams salt
10 grams (1 tbsp) cooking wine
5 grams chopped spring onion
5 grams chopped ginger
10 grams (1 tbsp) cornstarch
300 grams (3/5 cup) cooking oil

Mix ground beef with salt, MSG, cooking wine, chopped spring onion and ginger, and 5 grams of cornstarch. Beat eggs in a bowl.

Make ground beef into three rolls, about 5 cm in diameter and 15 cm long. Place on a plate and steam until cooked. Coat the rolls in beaten egg and then in breadcrumbs.

Heat oil in a wok, fry the rolls until brown. Cut the meat rolls into 3-cm sections, arrange on a plate, and serve.