1.Blanch the celery and tear out a long string from it.
Soak the preserved sweet turnip and the fungus. Peel and smash the water chestnut . Cut
out the mushroom stalks.
2. Wash and dice all the ingredients for the filling.
Fry them, season to taste and make a thickening with broth and cornflour solution. When
cooled, put the filling into the refrigerator.
3. Beat the egg, fry it to make an egg slice. Put the
filling on the egg slice, wrap it up nicely and tie it with the celery string. Dip the
piece into the batter and then deep fry it in hot oil. Change to medium heat for 2 minutes
when its shape is set, turn back to high heat to deep fry just before serving. Deep fry
the pearl leaves and use as garnish.
Practical Tips:
The filling should be moist.
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