My Mom's Pork and Liver Roll

My mom made this dish every Chinese New Year. The roll skin is beancurd. The mixture is the same proportion of minced pork, minced liver and minced water chestnut. Add white pepper, salt. Roll mixture in bean curd skin and steam to cook. Refrigerate overnight until roll is dry and deep fry next day. Serve with Chinese Plum sauce and garnish with Cilantro !!

Ingredients:

Get Beancurd sheets from the Asian Grocery Store - they are frozen.

They come in big rounds, cut them into 1/4 triangles.

Soak them in lukewarm water for 1 min. Do not over soak them as it becomes too soft to wrap.

In a bowl, mix 1 lb of pork, 1 pound of minced shrimps, 1/2 lb of chopped pork liver and 1 cup of chopped chestnuts.

Add salt, white pepper, minced cilantro, five spice powder.

Lay 1 sheet of beancurd on a table. Spoon the filling of meat to about 6 inches. Wrap into a roll.

Steam the roll in a wok of water for about 20 mins.

Remove from wok and let it cool. Refrigerate overnight.

When ready to serve, fry the rolls in vegetable oil on medium heat until golden brown.

cut up into several pieces and serve !