Pork net fat (spring) rolls, a screaming snack

Cooking Instructions

1. Adjust the filling: Chop the water chestnut into a grainy feeling, don't be too broken and it will come out of the water, too big is not good, decide the amount according to your personal taste, and put more desserts if you like. Add to the meat, add the above seasoning, and mix until a little sticky.

2. Open the pork net fat and spread it flat, pile the meat filling into strips, and then roll up the pork net fat, roll it in a circle and a half to wrap it, you don't need to roll too many layers.
   
   (There are very few pork net oils in the general market, and my family has let the butcher shop owner leave it to us in advance, and it is better to be intact and unbroken.) ）

   

3. Use a knife to cut the oil strip roll to your favorite length, you can also make it thicker if you want, just fry it for a longer time, I like the feeling of a bite of crispy, and I can control the calories of eating haha.
   
   (You can also use egg wash to smear the lower surface here, I didn't apply it because I was too troublesome)

   

4. The oil is hot and medium-low heat to put down the net oil rolls one by one and fry, don't stir at first, almost set the shape and then stir gently, after changing color, scoop it up, and fry it again for the second time, until it looks golden brown, cut it quickly, the specific time is not known, look at the feeling.

   

5. It's really like fried kueh meat, but the skin of pork net fat is more fragrant than fried kueh meat, after all, how can lard not be fragrant haha, it is salty, sweet and fragrant inside, and the taste is very rich.
   (Put the mint leaf decoration, the perilla leaves at home are gone, and it will be more delicious to eat with this kind of spice grass leaves!) ）

   

6. Take a bite and the gravy and horseshoe juice are firmly locked!