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Fried Fragrant Bells

Prep Time: Minutes
Cook Time: Minutes
Serves:40 Servings

Nutritional Information

This unique recipe takes ground pork, minced ginger, and dried bean curd combined together to make a delicious meal that is rolled up like a jelly rolls. Once rolled, slice it up and pan fry it.


  • 1 lb Ground Pork
  • 2 Green Onions (finely chopped)
  • 1 sl Ginger (minced)
  • 3 tbsp Chicken Broth
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Dry Sherry
  • 1 Egg
  • 2 tbsp Cornstarch
  • 3 tbsp Water
  • 4 Dried Bean Curd Sheet
  • Additional Cornstarch
  • 1/4 cup Salt
  • 2 tbsp Szechwan Peppercorns
  • 2-4 cups Vegetable Oil


  • 1. Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl.
  • 2. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal.
  • 3. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.)
  • 4. For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle.
  • 5. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired.

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