Fried Fragrant Bells

Serves:

Ingredients:

1 lb Ground pork
2 tb Szechwan peppercorns
1/4 c Salt
Additional cornstarch
4 Dried bean curd sheet
3 tb Water
2 tb Cornstarch
1 Egg
1 tb Dry Sherry
1 tb Dark soy sauce
3 tb Chicken broth
1 sl Minced ginger
2 Finely chopped green onions
2 To 4 cups vegetable oil

Method:

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.
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.
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.
) For salt: Combine salt and peppercorns in small skillet and cook until browned.
Crush in mortar with pestle.
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.