Pork swallow, also known as Taiping swallow, is a traditional snack in Fuzhou City, Fujian Province. It belongs to the Fujian cuisine - Fuzhou cuisine. Pork swallow is a famous festive dish in Fuzhou customs. Fuzhou people celebrate the New Year, weddings and funerals. During festivals, when relatives and friends gather to say goodbye, they must eat "Taiping Yan", which means "peace" and "safety" auspiciousness. Therefore, "there is no feast without Yan, and there is no adult without Yan". The meat swallow has become a good gift and is loved by Fuzhou people, including overseas folks. The meat swallow is also called the flat meat swallow. But the meaty swallow skin is hand-made from pork and sweet potato flour. It is a major specialty snack in Fuzhou. The meat swallow is different from the flat meat (flat food) in other areas of Fujian. The taste of the two is completely different. The swallow's skin is as thin as white paper, its color is like jade, its taste is soft and tender, tough and strong.

Raw material formula

50 grams of lean meat, 50 grams of starch, 4 kilograms of glutinous rice, 0.5 kilograms of plant ash and alkali

Preparation

1. Selection of ingredients: Select pork hind leg meat, which should be slaughtered and used immediately, and strive to be fresh.

2. Meat removal: The raw meat must be removed to remove fascia, broken bones, etc., and then the soft and hard meat pieces are divided into groups (customarily called blanks), each of which weighs 750 to 1,000 grams.

3. Beat the meat: Place the minced meat on the cutting board, beat it repeatedly with a wooden hammer, and add an appropriate amount of glutinous rice paste and plant alkaline to enhance the stickiness. When beating, the force should be even and rhythmic, and the meat should be beaten repeatedly. Flip and beat while picking out the fine fascia until the meat becomes a gelatinous paste.

4. Making swallow: Place the gelatinous meat paste on a wooden board, sprinkle potato starch evenly, pat and roll it gently until it is formed, which is called fresh swallow.

5. Dry: Cut the fresh swallow into long strips with a width of 16 cm, roll them up, and hang them in a ventilated place to dry to make dried swallow skin.

Product features: uniform thickness, less damage, no obvious wrinkles on the surface, rich in nutrients, each kilogram of dried meat swallow skin can be cut into about 600 pieces of eight centimeters square.

Pork swallow

Chop fresh fish and pork leg together into minced meat, chop dried shrimp and water chestnuts into powder, add appropriate amount of bone broth, egg liquid, MSG, Shaoxing wine, shrimp oil (or refined salt), mix well with chopsticks to make filling. Soak each piece of dried meat swallow skin with water and add a portion of stuffing. Then pinch the middle of the swallow skin tightly so that the edges naturally bend into a long spring flower shape, hence the name "Little Changchun" (this is a simplified wrapping method). The traditional wrapping method of meat swallow is to put stuffing on one corner of each dried meat swallow skin. Use chopsticks to roll it up to almost the diagonal position, and then pinch the two corners on the diagonal line. The wrapped meat swallow will look like a gold ingot; place it in a cage and steam over high heat for 5 minutes. Take it out and add it to the boiling water pot. , bring to a boil over high heat, remove and place in a soup bowl, sprinkle with minced celery. Bring the bone soup to a boil, add an appropriate amount of shrimp oil (or refined salt), Shaoxing wine and MSG, stir well, pour it on the "Little Changchun", and then sprinkle with sesame oil and serve.