Exclusive Fried Pork Chop

Name: Exclusive Fried Pork Chop
Yield: 4 servings
Cuisine: Snacks
Ingredients: 200 g All-purpose flour; 1 piece Egg; to taste cooked oil; 50 g Sugar; to taste roasted black sesame; 200 g All-purpose flour; 1 piece Egg; to taste cooked oil; 2 g Salt; 1.5 g Sichuan pepper powder

Traditional paicha pastry twists: sweet and savory firm doughs rolled razor-thin, folded into pleats and deep-fried for shatteringly crisp, layered, melt-in-the-mouth holiday snack.

0 minNewMedium Snacks Deep-fry Savory & Sweet

Instructions

1
Mix the sweet ingredients evenly and grasp into a flaky texture.
2
Add water in small amounts multiple times, knead into a relatively firm dough, and cover to let the dough rest.
3
Mix the savory ingredients evenly and grasp into a flaky texture.
4
Add water in small amounts multiple times, knead into a relatively firm dough, and cover to let the dough rest.
5
If you have a pasta machine, you don't need to roll the dough by hand, and the thickness will be even. Divide the dough into small portions, and use several settings on the pasta machine to roll the dough in turn. I roll it to the fourth setting to get it fairly thin.
6
Fold the long strip-shaped dough in half, make the first three cuts without cutting through, and cut through on the fourth cut, and so on.
7
Spread out the cut noodles, overlap two pieces, and flip one end through the middle seam.
8
Heat the oil until it reaches about 50-60% hot, then add the ribs and fry slowly over low heat.
9
Wait until it floats and changes color, then take it out and drain the oil.
10
Can be served as a snack, suitable for both sweet and savory tastes.