Boiled Flat Meat is a dish made with flat meat, pickled peppers, sauerkraut, pickled radish, green onion, ginger, garlic, vinegar and salt as the main ingredients.

Chinese Name

Boiled Flat Pork

Main Ingredients

Flat Pork, Pickled Peppers, Sauerkraut, Pickled Radish

Ingredients

Scallion, Ginger, Garlic, Vinegar, Salt

Process

Boil

Step by Step

1. Wash and cut the Sauerkraut, Onion, Ginger, Garlic into small pieces and reserve.

2. 1: flat meat into the frying pan fried until golden brown, fish out and drain the oil. 2: leave a little oil in the pot, high heat oil heat, put cut onion, ginger and garlic pickled peppers popping incense. 3: pour into the water to boil, put the pickled carrots and radish, a little salt, 1 peony vinegar to cook for 2 minutes and then put to pre-fried flat meat to cook for 3 minutes. 4: out of the pot sprinkled with chopped onions.

3. hot and sour delicious boiled flat meat is ready. Like spicy can put more pepper cooking

Sha Xian flat meat

Sha Xian flat meat is evolved from the wontons, is a traditional local specialty in Sha County, Sanming City, Fujian Province, belongs to the Min cuisine. The name of wonton varies from place to place, for example: Sichuan calls it "copping hands", Guangdong calls it "wonton", Wuhan calls it "wrapping noodles", Jiangxi calls it "clear soup", Jiangsu calls it "clear soup", and Jiangsu calls it "flat meat". "Jiangsu called" Huai dumplings ", Xinjiang called" Qu Qu" and so on. There are many north and south flat meat, and most diners feel that Sha Xian snacks are very famous, in Sha Xian a wide range of food, flat meat is the most popular snacks, which as early as 1997 won the "Chinese famous snacks" title.

Shaxian flat meat due to its filling, soup, eating method, seasoning differences, is divided into boiled flat meat, fried flat meat, chili flat meat, three fresh flat meat, flat meat, shrimp flat meat, flat meat, flat meat noodles and other more than 20 varieties. Its most important feature is the thin skin with a lot of filling, it is said that 1 catty of flour can be processed out of 400 to 500 sheets of skin blanks, so you can imagine how thin the skin is. The meat used for the filling is lean meat from the front and back legs of healthy and fat pigs, which is fresh and red, with tight and elastic muscles, and the skin and bones, sinews and fat are removed. The most special thing is to add alkali to the skin and filling, so that the skin becomes more elastic and is not easy to sour and change flavor, and the filling increases the amount of draught, which is crispy, tender and chewy. After cooking, crystal clear flatbread, loads of sinking and floating in the white thick soup, and then sprinkled with green onions, fragrant, temptation is difficult to be.