Mock Pheasant Rolls

Ingredients

• dried meat (duck or pork breast)
• 1 egg
• light soy sauce (生醬)
• caul fat (網油)
• light soy sauce (生醬)
• rice wine
• shiitake mushroom
• wood ear mushroom
• 1 pinch sugar

Instructions

1. Mince the dried meat (脯) finely. Combine with one egg and light soy sauce (生醬) to form a binding paste.
2. Tear the caul fat (網油) into small sheets. Portion the mixture into small mounds and wrap each in a sheet of caul fat.
3. Deep-fry the rolls in oil until the exterior is completely cooked through (油裡炮透).
4. Add light soy sauce and rice wine as braising seasonings. Include shiitake and wood ear mushrooms.
5. When removing from the wok, finish with a pinch of sugar to balance the seasoning.