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 waterin small bowl.

Moisten 1 bean curd sheet under running water. Placeon work surface and spread with 1/4 of meat mixture.Roll as for jelly roll; brush long edge with dissolvedcornstarch to seal. Repeat to make three more rolls.Cut each into slices 1 1/2 inches thick; dip each endin additional cornstarch to seal filling. (Can be done3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in smallskillet and cook until browned. Crush in mortar withpestle.

Heat oil in deep fryer to 375 deg. Add slices afew at a time and fry until crisp. Drain on papertowels. Serve hot with peppercorn salt, if desired.