Ingredient
Taro 1 catty
Fresh beancurd sheet 1 sheet
Bacon 3 slices
Blanching chive a few stalks
Seasoning
Lard 4 taels
Chicken powder 1 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
Seasame oil a few drops
Five-spice powder a pinch
Method
Steam taro until done. Mash and mix with seasonings.
Cut bacon in halves.
Trim fresh beancurd sheets in triangular shape and place on a table. Put mashed taro, bacon and blanching chive on top. Roll up and deep fry right away.
Heat oil over high heat. Put taro rolls in boiling oil. Turn to low heat and deep fry for 5 minutes. Drain. Serve in bite-size pieces.
