Teochew Shrimp and Pork

Name: Teochew Shrimp and Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; 100g Fresh shrimp; 100g Horseshoe; 1 piece Rot; (Take scallion white) 30-50g Chives; 10g ginger; Some Five spice powder; Some salt; Some Flour

by Wu Lu

4.9 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

2

Teochew Pork is a common dish in Cantonese and Teochew cuisine. It is made with pork, horseshoe, chives and other materials, cut into pieces and deep-fried. The sweetness of pork, the crispness of horseshoe, and the fragrance of scallions come into play here. If you want to eat meat when you are young, you usually have to wait until the holidays, and it is still available in limited quantities.
Today, this meat is made with fresh shrimps on the original basis, and the taste is richer. "

Ingredients

200g Pork
100g Fresh Shrimp
100g Horseshoe
1 piece Rot
(Take scallion white) 30-50g Chives
10g Ginger

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Some Five Spice Powder
Some Salt

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Some Flour

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Teochew Shrimp and Pork

1. Pork must be fat and lean, so that the taste will be richer.

2. Dice pork, horseshoe, and fresh shrimp, white onion and ginger.

3. Stir pork, horseshoe, fresh shrimp, green onion, and ginger, add five pepper powder, salt and flour.

4. The mixed materials.

5. Take 1/2 sheet of tofu skin and cut it into a rectangular shape, and place a proper amount of fillings on top of the tofu skin (leave appropriate left and right blanks).

6. Compact the filling and arrange it into a column.

7. Roll it up gently. There must be an overlap of about 2 cm at the interface of the rot skin. Cut off the excess rot skin and save it for use.

8. Divide into 3-4 cm long sections.

9. Heat in a wok, add oil to 50% or 60% of the oil temperature, fry the flesh for a while, turn it over after setting, and fry it until it is done. Turn to high heat, heat the oil to about 90% hot, put in the semi-finished product and re-fry. During this time, keep turning over to avoid frying.

10. Fry until golden brown, quickly scoop up, drain the oil, and serve.

Tips:
1. Tofu skin (film) is easy to fry (scorch), so in terms of oil temperature control, you must be very careful. If it is the first time to do it, you can try to fry a few first.

2. If you can't finish it at one time, you can temporarily put it in the refrigerator. When you eat it next time, just heat it up (re-fry).