Stewed cup with minced meat
There are many kinds of flavor snacks in Fujian. Snack bars and stalls all over the country often gather into food markets with local snacks; Every day, when the sun breaks in the morning, it opens its doors and customers come in droves. All kinds of exquisite food are very attractive. There are many kinds of specialty snacks and flavor snacks in Fujian, with different production methods and unique tastes. I don't know if you have heard of stew. The following fresh graduates training network brought me the practice of stewing a cup of minced meat:
Recipe stew a cup of minced meat.
working methods
This paper introduces in detail the practice of Fujian snacks to stew minced meat.
Region: Fujian snacks
Technology: steaming method
The preparation materials of stewed meat paste: lean pork 3500g, fat pork1500g, horseshoe (peeled) 750g, duck egg 500g, onion1250g, dried plate fish125g, and white sugar.
Characteristics of minced meat stew;
Tender and loose, delicious soup, especially suitable for the elderly.
Teach you how to cook minced meat stew, how to cook minced meat stew.
1. Wash lean pork and fat pork and chop them; Cut the onion into chopped green onion; Break the water chestnut.
2. Add peanut oil to the wok, when it is heated to 50%, add flat fish and fry until soft, take out and drain the oil, cool and chop it into fine powder.
3. Put the above raw materials into a large pot (first put the main ingredients, then put the ingredients), knock in duck eggs, add white sugar, monosodium glutamate and refined salt and mix well to make pilose antler. Prepare 80 stews, spread peanut oil evenly in each pot, scoop in 100g of velvet antler, and press the velvet antler around with your fingers to make the bottom of the pot thick.
4. Add water to the pot and bring it to a boil. Steam the stew in a cage 10- 15 minutes. You can add some prepared pig bone soup when eating.
Key points of making stewed meat paste;
1. Don't fry flat fish;
2. After the raw materials are pounded into duck eggs, they should be pounded and shaped in one direction;
3. When the stew is steamed, steam it quickly.
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