1 lb. (500g) lean boneless beer or mutton
3 tsp. flour
4 tsp. salt
3 dried bean-curd sheets
1/4 tsp. ground Sichuan peppercorns
2 cups (500ml) vegetable oil for deep-frying
1/2 tsp. scallions, chopped
1/4 tsp. spiced pepper-salt
1/2 tsp. fresh ginger, chopped
1/4 tsp. MSG (optional)
2 tsp. cornstarch (corn flour)
1. For the filling, mince the meat and mix with the salt, ground peppercorns, scallions, ginger, 1/4 tsp. of the cornstarch, the MSG (optional) and enough water to bind the ingredients together. Set aside.
2. Mix the other 1/4 tsp. of cornstarch with the flour and enough water to make a thick paste.
3. Soak the bean-curd sheets in warm water until soft. Take 1 sheet and spread the paste on the upper surface. Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides. Fold up the bottom flap and start rolling. Midway, fold the two side flaps towards the centre. Continue rolling . Seal the open end with a dab of flour paste. Repeat with the other two rolls.
4. Place the rolls on a heat-proof and place in a steamer. Steam until the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean cheesecloth. Let stand until cool, then unwrap and cut crosswise into 1-inch or 30mm long sections.
5. Heat the oil in a wok over medium heat to 400oF, or until a piece of scallion green or ginger quickly turns brown when tossed into the oil and a haze appears above the surface. Add the rolls and deep-fry until radish-brown. Remove and drain well. Sprinkle with the spiced pepper-salt and serve.