A few years ago, there were many pieces of Fuding meat all over the street, which were very popular, but everyone did it differently. We really can't tell who is more authentic if we eat too much, but we should look at our own tastes.

Let's first talk about where Fuding pork slices come from and how they are made. Fuding pork slices are a very famous food in fuding city, Fujian Province. They were originally called meatballs a long time ago, but because the local meatballs and pills have the same accent, people gradually called them meatballs, and now they are called Fuding pork slices. Anyone who goes to fuding city will eat the famous Fuding pork slices, which are made of a good piece of pork and starch. They are all made by hand and taste tender and fragrant.

I remember my friend went to fuding city, Fujian. When he came back, he said that he used to eat Fuding sliced meat, saying that it tasted smooth, tender and fresh. At that time, his mouth was watering, so he thought about it again and really wanted to eat it when he had time. Then, not long after, my other friend and I went there, playing and eating all the way to the legendary fuding city Fuding pork slices, and tried it, which really lived up to its reputation. It was really like my friend said it was smooth, tender and fresh, so I don't have to say much. Let's make Fuding pork slices today. To make Fuding pork, we must make it with lean pork hind legs, not fat and thin, or it will affect the taste if we eat it too greasy.

I have done it several times before, which is easy to learn.

first, prepare the required list:

1, 5g lean pork hind legs

2, 6g monosodium glutamate

3, 1g white sugar

4, 15g water

5, 8g salt

6, 6g chicken essence

7 and 4g baking soda

.

second, add seasoning to the ground meat paste and rub it for a while.

third, add baking soda and continue to knead, which is very sticky.

Fourth, add water several times, use ice water in summer, add it once until it is sticky, and then add it next time.

fifth, add sweet potato powder and continue to knead.

6. The kneaded meat paste is very sticky to your hands, which is very delicate when you look at it. The longer you knead it, the more Q it becomes.

7. Boil the water in the pot, scrape it off with strips, and cook until it floats for a while.

Tip:

Meat slices are made differently because the powder is different. I have made them many times, and they are very chewy. The finished semi-finished products must be sticky, and they will not feel powdery when cooked.