Main ingredients: lean meat, tapioca starch (or lotus root powder), ice water (or ice), high elasticity, sweet baking powder, monosodium glutamate (MSG), sugar, refined salt, tenderizing powder, edible alkali
Supplementary ingredients: green onion, cilantro, seaweed, small shrimp, squash, pickled peppers (chopped into knots), rice vinegar, salt, chicken essence, MSG, ginger (julienne)
.I. 1 catty of lean meat as an example to explain in detail the ratio of each material
Lean meat: (500 grams)
High elasticity: (10 grams)
Salt (18 grams)
Fine monosodium glutamate (26 grams)
Tapioca starch (350 grams) (or lotus root powder)
Ice water (or ice cubes) (300 grams)
Sweet baking powder (12 grams)
Sugar (10 grams)
Meat tenderizer: (10 grams)
Edible alkali: (2 grams)
Two: 1 catty of lean meat as an example of the explanation of the production steps
Step 1: buy 1 catty of lean meat should be all lean (hind leg or waist meat) can not be fat, so that out of the Fuding meat slices ( Lean meatballs) will be loose and tough, the taste is particularly good, the meat with a meat grinder into the mud (just can not touch the meat)
The second step, the lean meat in the basin, will be 10 grams of high elasticity, 10 grams of tenderizing powder, 26 grams of monosodium glutamate (fine monosodium glutamate), 2 grams of edible alkali, added to the meat and vigorously rubbed for more than 10 minutes to knead the palms of the hands, until the meat elasticity until the end.
The third step: weigh 350 grams of starch poured in the meat mixed together and kneaded evenly, will be 12 grams of baking powder, 10 grams of sugar, 18 grams of salt, will be placed in the several materials in 300 grams of water and stirred until dissolved, and then poured in the starch and meat inside the kneaded together (water is divided into two times to add) until the starch is completely mixed with the meat together evenly, which is the look of the color of the meat, is considered complete.
The fourth step: the base of the soup: the main ingredients: 30 pounds of water calculation: 3-4 pounds of pork bones (or chicken bones), 100g of ginger, 20g of green onions, 0.5g of white pepper, 10g of cooking wine
Preparation: pork bones (or chicken bones) into the boiling water to blanch a little bit of water, fished out, rinsed with water, drained of water. Ginger pat broken, large onion pull knot. Fresh soup simmering: pork bones (or chicken bones), ginger, scallions, white pepper, cooking wine into the soup bucket, filled with water, high heat to boil, remove the foam, simmering over medium-low heat for 3-6 hours, until the soup color milky white, fresh flavor can be strong. (If you want to save costs this step can not be used, directly with boiling water)
Step 5: the selection of condiments: salt, chicken essence, monosodium glutamate, (can also be put directly into the base soup inside) cilantro, seaweed, small shrimp, squash, pickled peppers, ginger (shredded) (condiments are generally independent of the guests to choose from, but also add their own varieties)
Sixth step: the production: the meat will be used with a metal piece of tool such as the Meat into a small strip of a small strip into the boiling hot soup pot (water), cover for a minute, you can see the meat in the water are completely floating up, this time ready to put the condiments into the bowl inside such as salt (a small amount), monosodium glutamate (MSG), chicken broth, cilantro, rice vinegar, chili water (vinegar and chili water according to their own tastes to add), ginger, nori, shrimp At this point, use the spoon to scoop up some of the soup to cook the slices of meat into a bowl, and then put the slices of meat Fish up into the bowl, stirred with a small spoon, this time the delicious Fuding meat even good.
Tips: Fuding meat slices material is relatively strict, the production process should be in accordance with the proportion of the recipe to operate, otherwise it is difficult to make a chewy good flavor of the meat slices, lean meat to use fresh oh.