Tang Cu Fu Shou Juan (Sweet and Sour Pork Rolls)
[Main Ingredients and Seasonings]
Lean pork… 150g
Old Chinkiang vinegar… 60g
Cornstarch… 25g
Vegetable oil… 500g
Ground white pepper… 0.2g
Soy sauce… 5g
Chicken broth… 50g
Spring onion (white part)… 25g
Fresh ginger… 15g
Cooking wine… 25g
Eggs… 2
Salt… 1.5g
MSG… 1g
Flour… 15g
Granulated sugar… 75g
Water… 20g
[Cooking Instructions]
- Finely chop 15g of spring onion, peel and crush 10g of fresh ginger, and soak them in cooking wine for 15 minutes to make a ginger and onion mixture. Mince the pork and mix with the ginger and onion mixture, salt, MSG, ground white pepper, and half of an egg, stirring until well combined.
- Beat the remaining eggs, add 10g of cornstarch, and cook over high heat to make two round egg skins. Cut each into four semi-circular pieces. Divide the pork mixture into four equal parts and place each on a piece of egg skin, rolling them into egg rolls about 3cm thick. Mix flour with water to make a paste, seal the edges of the egg rolls, and press firmly to flatten to about 0.6cm thick. Cut the top into 0.6cm-wide slits to resemble Buddha’s fingers.
- Heat oil in a frying pan to 50% hot and fry each “Buddha’s finger” until golden brown and cooked through. Remove and set aside. Chop the remaining ginger and spring onion into small pieces, place in a bowl, and add sugar, vinegar, soy sauce, chicken broth, and remaining cornstarch (15g) to make a thickening sauce.
- Heat oil (15g) in a wok, stir-fry the sugar and vinegar mixture until thickened, then add the fried “Buddha’s fingers” and stir-fry until evenly coated. Serve hot.
[Key Techniques]
- Use lean and fatty pork (ratio 3:7), finely minced and well mixed with seasonings to achieve a sticky and thick paste.
- When rolling the egg rolls, pay attention to the inside and outside of the egg skins, ensuring the side that touches the pan is rolled inside to maintain consistent color.
- Use authentic Old Chinkiang vinegar from Shanxi to achieve the unique flavor of sweet and sour sauce.
[Flavor Characteristics]
Although “Buddha’s finger rolls” are made in other regions, the distinction of “Sweet and Sour Buddha’s Finger Rolls” in Shanxi cuisine is closely tied to the renowned Old Chinkiang vinegar. This vinegar is mild and fragrant, with a gentle sourness that complements the sweet and sour flavor profile perfectly. The golden Buddha’s fingers and bright sauce make this dish a beloved delicacy, appealing to all who try it.
