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FRIED FRAGRANT BELLS



1 lb Ground pork
2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil


Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl.
Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls.
Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle.
Heat oil in deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired













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